POLLO ARVEJADO ,PLATO CLASICO CHILENO

Start by preparing the chicken, removing excess skin and cutting it into pieces: two thighs and one breast.

Season the chicken with salt, cumin, oregano, and white vinegar, letting it marinate for a few minutes to absorb the flavors.

Prepare the sofrito by heating oil in a pan and adding chopped garlic, grated carrot, onion, and bell pepper.

Season the sofrito with salt, cumin, and oregano to taste.

Add the marinated chicken pieces to the sofrito and mix well.

Rinse the green peas and measure about one cup to add to the chicken.

Add one cup of diced tomatoes (with skin) to the chicken mixture.

Pour in 1/4 cup of cooking wine and mix everything together.

Cover the pan and cook on low heat, allowing the chicken to simmer and release its juices without adding water.

While the chicken cooks, prepare the potatoes for the puré by cutting them into quarters for faster cooking.

Boil the potatoes in salted water until tender, about 15-20 minutes.

Once the potatoes are cooked, drain them immediately to avoid a watery puré.

Mash the potatoes, adding vegetable oil and a bit of butter, and adjust seasoning as desired.

Serve the pollo arvejado with the puré on the side.

Equipment Needed

Spice Level:

Dietary