Pollo Arvejado Chileno (Braised Chicken with Sweet Green Peas & Carrots) – Authentic Chile Recipe
Classic Chilean Sunday family braise of tender chicken in a sweet pea and carrot gravy.
- Country of Origin
- 🇨🇱 Chile (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chicken thighs, Sweet green peas, Sliced carrots and onions, White wine or broth, Bay leaf
Ingredients for Pollo Arvejado Chileno (Braised Chicken with Sweet Green Peas & Carrots) (4 Servings)
- 1.25 lbs (or 2.5 cups) chicken thighs, prepped into bite-sized pieces
- 1.5 cups sweet green peas, washed and trimmed
- 1 cup sliced carrots and onions
- 1 medium onion and 3 cloves garlic, finely minced with white wine or broth
- 1.5 tbsp traditional Chile seasoning (bay leaf, oregano, paprika, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chicken thighs for 5 minutes.
- Add minced onion, garlic, white wine or broth, and bay leaf, oregano, paprika, garlic, stirring for 2 minutes until deeply aromatic.
- Add sweet green peas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sliced carrots and onions right before serving warm.