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Peas and Carrots Chicken Stew (Pollo Arvejado)

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Savory
  • Method: Stewed
  • Cuisine: Chilean


A quick easy to make and delicious Chilean chicken stew.


  • 45 chicken legs
  • 1 onion, sliced thin
  • 2 carrots, sliced
  • 1/2 green pepper, diced
  • 2 cloves garlic, crushed
  • 1 Knorr Caldo de Tomate Bouillon
  • 2 cups hot water
  • 1 bay leaf
  • 1 cup frozen peas
  • oil, salt, and pepper


  1. In a skillet, heat 2 tablespoons oil over medium-high heat. Sear the chicken 3 minutes per side. Remove from pan and reserve on a plate.
  2. Dissolve the Knorr Caldo de Tomate Bouillon in hot water.
  3. In the same skillet brown the onion, stirring for 5 minutes. Add the carrots, pepper, garlic, and fry for 1 minute.
  4. Return the chicken to the pan and add the tomato broth and frozen peas.
  5. Cover and cook for 25-30 minutes over medium heat until the chicken is cooked.

Keywords: chicken stew, pollo arvejado, peas and carrots chicken stew