Pollo Arvejado Recipe
Cook Time: 1 hour 5 minutes
Pollo Arvejado Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 large carrot, peeled and sliced into rounds
- 1 red bell pepper, diced
- 1 cup fresh or frozen peas
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 1/2 cup ripe tomatoes, peeled and finely chopped
- 1 bay leaf
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp kosher salt (plus more to taste)
- 1/4 cup fresh parsley, finely chopped
- 1 tbsp fresh oregano, chopped
- Zest of 1 lemon
- 1 tbsp unsalted butter (for finishing)
Pollo Arvejado Instructions
- Pat the chicken thighs dry with paper towels and place them in a large bowl.
- Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, cumin, and lemon zest. Add half of the chopped parsley and oregano. Toss to coat evenly, cover, and let marinate in the refrigerator for at least 30 minutes.
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
- Once the oil is hot, add the marinated chicken thighs, skin side down, and brown for about 4-5 minutes per side until golden. Work in batches if necessary to avoid overcrowding. Remove the browned chicken and set aside.
- Reduce the heat to medium. In the same pot, add the diced onion and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom.
- Add the minced garlic, sliced carrot, and diced red bell pepper. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the chopped tomatoes and cook for 2 minutes until they start to break down.
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
- Add the chicken stock and bay leaf, then return the browned chicken thighs (and any accumulated juices) to the pot, nestling them among the vegetables.
- Sprinkle in the remaining 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer, then cover and cook on low heat for 30 minutes, turning the chicken once halfway through.
- After 30 minutes, remove the lid and add the peas. Stir gently to combine, then continue simmering uncovered for 8-10 minutes, until the peas are tender and the sauce has thickened slightly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Turn off the heat and stir in the unsalted butter for a glossy finish.
- Sprinkle the remaining chopped parsley and oregano over the dish before serving.
Estimated Calories: 350, Servings: 6
About your recipe author: Ricardo Alvarez is a professional chef with a background in recipe standardization and culinary operations for large food services.
You ever notice how some people think the best way to show love is by dumping half the salt shaker into your food? Like, "Here, I seasoned it with my feelings and a sodium bomb!" Suddenly, your Pollo Arvejado tastes like it's been marinated in the Pacific Ocean. I mean, I want a delicious meal, not a quick trip to the ER for high blood pressure. It's supposed to be a healthy dish, not a salt lick for humans. If you need to chug a gallon of water after dinner, maybe it's time to rethink your seasoning strategy. Remember, a good recipe is about balance, not about making your tongue shrivel up like a raisin.
Let's talk about overcooking. You know you've gone too far when the chicken is so dry, you start questioning if you're eating food or chewing on a piece of your childhood art project. I get it, you want to make sure it's cooked through, but there's a fine line between safe and "I need dental insurance." The best part is when someone tries to convince you it's supposed to be that way, like, "No, it's rustic!" No, it's not rustic, it's a quick way to test the strength of your molars. A great meal should be easy to eat, not a jaw workout.
Now, let's address the appearance. Sometimes you lift the lid and what's staring back at you looks like it lost a fight with a blender. I mean, I want my food to look inviting, not like it's been through a rough day at the office. Presentation matters, people! You eat with your eyes first, unless you're a toddler, then you eat with your hands and the floor. But for the rest of us, a good-looking plate makes everything taste better. So, let's keep it delicious and appealing, not something that makes you question your life choices before the first bite.
Let us talk about storage, because if you are anything like me, your fridge is basically a witness protection program for leftovers. The best way to store this recipe is in an airtight container, unless you want your entire fridge to smell like a delicious chicken fiesta. Seriously, you do not want your milk tasting like last night's dinner, unless you are into that sort of thing, in which case, you are living on the edge and I respect that. Just remember, a good seal keeps your food healthy and your fridge drama free.
Now, shelf life is a funny thing, right? You make this great, easy meal, and then you play the game of "How long can I ignore this before it becomes a science experiment?" The best advice is to keep it in the fridge for up to three days, because after that, it is less "quick lunch" and more "auditioning for a role in a horror movie." If you want to keep it longer, the freezer is your friend, but do not forget about it, or you will be excavating it next year like a delicious archaeological dig.
Let us get into reheating, because nothing says "fast dinner" like microwaving leftovers while pretending you are on a cooking show. The trick is to reheat it gently, so you do not end up with chicken that is drier than your aunt's sense of humor. A good splash of broth or water helps keep things moist and healthy, and if you do it right, it will taste almost as good as when you first made it. Just do not reheat it three times, or you will be chewing on something that tastes like it lost a fight with a tumble dryer.
You know, when people ask me about the best way to make Pollo Arvejado, I always say, "Well, first, you need to be hungry. That's the most important ingredient." Seriously, though, this classic dish is the pride of Chilean kitchens everywhere. But let's be honest-everyone's got their own "authentic" recipe, and every abuela swears hers is the best. So, let's tackle some FAQs about how to change up this delicious, homemade, and easy recipe, because who doesn't love a little culinary rebellion?
Can I swap out the chicken in this Pollo Arvejado recipe? Absolutely! If you're feeling wild, try turkey, tofu, or even mushrooms for a vegetarian twist. Just don't tell your Chilean grandma, or she'll haunt your kitchen. The best part is, with the right ingredients and a few tasty tips, you can make this dish your own and still call it authentic-just maybe whisper it.
What if I don't have fresh peas for my Pollo Arvejado? No worries! Frozen peas work just as well, and they're the ultimate "quick and easy" hack. Canned peas? Well, they're like the backup dancers of the recipe world-not the star, but they'll do in a pinch. The key is to keep it simple and delicious, so your homemade meal still tastes perfect.
Can I make this recipe even quicker? You bet! Use boneless chicken thighs or breasts to cut down on cooking time. Or, if you're really in a rush, just stare at the pot and hope it cooks faster. (Spoiler: It won't, but you'll look very dedicated.) The best Pollo Arvejado is the one that gets to your table before you start snacking on everything else in the fridge.
How do I make my Pollo Arvejado more flavorful? Here's a tip: Don't be shy with the spices! Add a little smoked paprika, cumin, or even a splash of white wine. It's your kitchen-go wild! The most authentic recipes are the ones that make your taste buds do a happy dance. And if anyone questions your choices, just say it's a "family secret."
Is it possible to make this dish vegetarian? Of course! Just swap the chicken for hearty veggies like potatoes, carrots, or even jackfruit if you're feeling trendy. The best part about this easy and simple recipe is its flexibility. You'll still get that tasty, homemade flavor, and you can brag about your plant-based skills at the next dinner party.
What's the secret to the perfect Pollo Arvejado? Honestly, it's all about love-and maybe a little butter. But mostly love. And if you forget an ingredient, just call it "rustic." The best recipes are the ones that make you smile, even if you have to improvise. So, grab your ingredients, follow these tips, and remember: If it tastes good, you did it right!
You know, there was this one time when life decided to throw me a curveball. I am talking about the kind of week where your boss schedules a meeting at 4:59 PM on a Friday, your phone dies right as you are about to scan your bus pass, and your neighbor's dog seems to have mistaken your welcome mat for a bathroom. I was convinced the universe was running a recipe for disaster, and I was the main ingredient. But then, out of nowhere, I stumbled upon something that made me feel like maybe, just maybe, things could be good again. It was not therapy, it was not yoga, it was not even retail therapy. It was something much more delicious and, dare I say, a lot cheaper.
Now, I am not saying this dish fixed my life, but it did give me a quick break from the chaos. You know how people say laughter is the best medicine? Well, I am pretty sure they have never tried this. It was so easy to make that I started questioning every other life choice that required more than three steps. Why am I out here doing taxes when I could be doing this? It was fast, it was comforting, and for a brief moment, I forgot that my landlord still had not fixed the hot water. Honestly, if self care had a flavor, this would be it.
And let us talk about healthy coping mechanisms. Some people run marathons, some meditate, and some of us just want something that tastes great and does not require a gym membership. This dish became my go to move, my edible security blanket. It was the best kind of therapy, the kind you can eat. I am not saying it solved all my problems, but it did make them easier to swallow. So here is to finding comfort in the most unexpected places, and to meals that remind us that sometimes, the quickest way to feel better is just a fork away.
About Pollo Arvejado Recipe
If you're searching for the best and most authentic way to enjoy a classic dish from South America, this Chilean Pollo Arvejado recipe is a must-try. This homemade meal is known for its delicious combination of chicken, peas, and a medley of fresh ingredients that create a tasty and comforting experience. The recipe is both easy and quick, making it perfect for busy weeknights or when you want a simple yet satisfying dinner. With just a few steps, you'll learn how to make this traditional favorite that's loved by families across Chile.
One of the best things about this Pollo Arvejado recipe is its versatility and the use of wholesome ingredients. The dish typically features tender chicken simmered with peas, carrots, onions, and sometimes bell peppers, all brought together in a savory broth. These ingredients not only make the meal delicious but also nutritious. If you're looking for tips to enhance the flavor, try using homemade chicken stock and fresh vegetables for the most authentic taste. This recipe is perfect for anyone who wants a quick and easy way to bring a taste of Chilean cuisine to their table.
For those wondering how to make this tasty dish, the process is straightforward and rewarding. Start by browning the chicken pieces, then sauté the vegetables, and finally simmer everything together until the flavors meld perfectly. The result is a delicious, comforting stew that's both simple and impressive. Whether you're new to Chilean cooking or a seasoned pro, this Pollo Arvejado recipe is sure to become a favorite. Don't forget to check out extra tips for making the best version at home, ensuring your meal is always flavorful and satisfying.
