Pollo Arvejado con Arroz

This is a very typical chilean dish. Most families have this meal for lunch at least twice a month. Pollo Arvejado (Chicken and Pea Stew) can be served with plain rice, (in this case I made saffron rice), mashed potatoes, french fries or even with some kind of salad.

It's pretty healthy, delicious and tender.


Ingredients:

- For the Chicken

6 chicken tights / legs (when I use tights, I get at least two thirds of the skin off)
1 small sweet onion, diced
1 small carrot, shredded
2 sprigs celery, diced
1/8 cup diced green bell pepper
2 garlic cloves, finely minced
2 sprigs fresh oregano
2 sprigs fresh thyme (optional)
1/4 cup white wine (optional)
2 Tbsp. Olive oil
Salt and fresh ground pepper
Water
1 cup frozen sweet peas or peas & carrots

- For the rice:

1 1/2 cup long grain white rice
1 1/2 tspn. vegetable oil
1 1/2 tspn. salt
A generous pinch of saffron
2 and 2/3 cups of water


Directions:

In a medium/large pot, heat the olive oil (over medium/high temperature) and add the onions. Cook for about 6-8 minutes (or until translucent). Add garlic and cook for a couple minutes. Add the celery, green bell pepper, carrots, fresh herbs, salt and pepper. Sweat the mixture for about 7 minutes, or until the vegetables are tender. Add the chicken and sauté until the skin/meat has some browning. Add the wine, if using, to deglaze the pan. Add water until your chicken is almost covered (if you want to add more flavor, instead of water you can use chicken broth. Make sure to season it after you added the broth, otherwise your dish can be salty). Bring it to a boil. Once has boiled, low the temperature to low and cover the pot, bringing the chicken to a soft simmering. Cook for about 20 minutes. This timing can vary depending on the kind of chicken you're using, so keep a close eye. Five minutes before the chicken is done, add the sweet peas and cook for five more minutes or until tender. Do not overcook!

While chicken is simmering, in a small pot over medium high heat, add the rice, water, salt, oil and saffron. Bring it to a boil. Once is boiling, cover the pot, low the heat to LOW and cook covered for 20 minutes.

Enjoy!