Pollo arvejado – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Chile Servings: Serves 4
Chile Servings: Serves 4Pollo Arvejado is a comforting and hearty chicken stew from Chile, beloved for its vibrant pea-studded sauce and root vegetable base. This traditional dish is often a staple in Chilean homes, reflecting a rich history of farm-to-table cuisine. As a family-favorite, it incorporates simple yet flavorful ingredients such as tender chicken pieces, carrots, peas, and spices to create a soul-satisfying meal that is both rustic and elegantly timeless.
Ingredients
- chicken pieces (legs and thighs) – 4 pieces / 800 g
- olive oil – 2 tablespoons / 30 ml
- yellow onion, diced – 1 medium / 150 g
- garlic cloves, minced – 3 cloves
- carrot, sliced – 2 large / 200 g
- peas (fresh or frozen) – 1 cup / 150 g
- white wine – 1/2 cup / 120 ml
- chicken broth – 2 cups / 480 ml
- bay leaf – 1
- cumin – 1 teaspoon / 2 g
- salt – to taste
- black pepper – to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and sear until golden brown on both sides, about 5 minutes per side. Remove the chicken and set aside.
- In the same pot, add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for another 1 minute until fragrant.
- Add the sliced carrots and cook for an additional 3 minutes, stirring occasionally.
- Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
- Return the chicken to the pot and add the chicken broth, bay leaf, and cumin. Bring to a simmer, cover, and cook for 30 minutes over low heat.
- Add the peas, cover, and continue cooking for 10 more minutes until the peas are tender and the chicken is cooked through.
- Season with salt and pepper to taste. Serve hot with a side of rice or rustic bread.
Substitutions
- chicken pieces -> bone-in, skinless chicken breasts
- white wine -> chicken broth or apple cider vinegar
- bay leaf -> thyme or rosemary
Enhancements in the Next Evolution
- Marinate the chicken in a mixture of olive oil, cumin, and garlic for at least 30 minutes before cooking to deepen the flavor.
- Add a splash of lemon juice or zest at the end for a fresh, tangy contrast.
- Include baby potatoes for added heft and texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
