Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peas and Carrots Chicken Stew (Pollo Arvejado)

Peas and Carrots Chicken Stew (Pollo Arvejado)

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Savory
  • Method: Stewed
  • Cuisine: Chilean

Description

A quick easy to make and delicious Chilean chicken stew.


Ingredients

Scale
  • 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

Instructions

  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