Chicken with Peas (Pollo Arvejado)
Typical Chilean dish.
4 pieces of chicken
2 cup of peas
1 large tomato
1/2 red pepper
2 garlic cloves
1 bay leaf
1 chicken flavored bouillon cube
1/2 teaspoon of flour
3 tablespoons of olive oil
1/2 cup of white wine, I use Chardonnay (Chilean wine is always nice)
1/2 cup of water or vegetable stock
Condiments: salt, black pepper, paprika, cumin powder, chili powder (I use about 1/2 teaspoon of each)
The chicken is accompanied with white rice, and fried potato cubes.
2 hours before the cooking, you have to dress the chicken with chopped garlic, salt, black pepper and leave it in the refrigerator.
Prepare the vegetables, cutting the onion into thin pieces, chopping up the carrots and red peppers, and cutting the red pepper into thin slices.
Heat a pot at medium heat, and add olive oil.
Place the chicken in the pot, and sautee it for 5 minutes, flipping occasionally.
Then add the onion, red pepper, carrots, bay leaf, bouillon cube, and the condiments.
After 10 minutes, add the white wine and stir around a little bit.
Add the water or vegetable stock, and the tomato and peas.
Lower the heat a bit, and cook for 35 minutes, stirring occasionally.
At the end, add the flour, stir well and cook for 2 more minutes.
Preparation of white rice
For one cup of rice.
Sautee rice in olive oil for one minute in a pan, then add 1/2 cup of white wine, and 1 1/2 cups of hot water, salt.
Preparation of small potato cubes
Cut the potatos into small cubes,
Fry the potato in oil. You add throw in some cloves of garlic with the potato cubes, and they give it a nice taste.
Serve the chicken with the potato cubes on top, and next to the white rice.