Pollo Arvejado (Chilean Chicken and Pea Stew)
Pollo arvejado: Chilean chicken and pea stew with carrot and onion, ready in 45 minutes. The classic homestyle one-pot recipe, step by step.
Pollo arvejado is a homestyle Chilean stew of bone-in chicken pieces with peas, carrot and onion. It cooks in a single pot in 45 minutes (15 minutes of prep and 30 minutes of simmering over medium heat) and serves 4. It is traditionally served with fluffy white rice or mashed potatoes.
Instructions
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Brown the chicken pieces on all sides
Season the chicken thighs with salt and pepper on both sides. Heat the oil in a wide pot over medium-high heat and brown the pieces for 3-4 minutes per side, without moving them, until the skin is deeply golden. Work in batches if needed: crowding the chicken releases water, so it steams instead of browning. Remove the pieces and set aside; the browned bits left in the pot are the base of the flavor.
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Sauté the onion and garlic in the same pot
Lower the heat to medium and, in the same pot with the chicken fat, add the diced onion with a pinch of salt. Sauté for 5-6 minutes, stirring, until translucent and soft, scraping the bottom to release the browned juices. Add the minced garlic and cook 1 minute more, just until fragrant, taking care not to burn it or it will turn bitter.
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Add carrot, paprika and oregano
Add the sliced carrots, sweet paprika (ají de color) and dried oregano. Stir for 2 minutes so the paprika blends into the fat and perfumes the base; keep it off a hard boil and do not let the paprika toast, as it becomes bitter. The mixture should take on an even orange color.
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Add the broth and simmer covered for 20 minutes
Return the chicken pieces to the pot along with any juices they released, and pour in the hot chicken broth until they are partly covered. Bring to a gentle simmer, cover and cook over medium-low heat for 20 minutes, turning the pieces halfway through. Keep the liquid at a calm simmer, not a hard boil, so the chicken stays juicy instead of drying out.
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Add the peas and cook 8-10 minutes more
Add the peas and cook uncovered for 8-10 minutes more, so they soften and the sauce reduces and thickens slightly. If it is too thin, raise the heat for the last few minutes; if it is too dry, add a little hot broth. Frozen peas go straight in, no need to thaw.
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Adjust the seasoning, rest and serve with rice
Taste the sauce and adjust the salt and pepper. Turn off the heat and let it rest for 5 minutes so the flavors settle and the sauce finishes thickening. Serve the pollo arvejado piping hot over fluffy white rice or with mashed potatoes, spooning plenty of sauce on top.
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Foodtastico Tip
Pollo arvejado tastes even better the next day: it keeps for 3-4 days refrigerated in an airtight container and freezes well for up to 2 months, since the peas hold up to freezing. Reheat gently with a splash of broth or water to restore the texture.
Nutrition information
| Calories | 410 kcal |
|---|---|
| Protein | 38 g |
| Carbs | 18 g |
| Sugars | 6 g |
| Fat | 21 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Which chicken pieces work best for pollo arvejado?
Bone-in pieces with some fat, such as thighs, leg quarters or drumsticks, are ideal: when stewed they add more flavor and stay juicy even after 30 minutes of cooking. Breast tends to dry out over this cooking time; if you use it, add it later or in cubes so it does not overcook.
Can I use frozen or canned peas?
Yes. Frozen peas are perfect and go straight into the pot in the last 8-10 minutes, no thawing needed. Canned peas are already cooked, so add them just 2-3 minutes at the end, only to heat them through, or they will fall apart. Fresh peas need a few extra minutes of cooking.
How do I thicken the stew's sauce?
The simplest way is to cook uncovered for the last few minutes and raise the heat so the liquid reduces by evaporation. For a thicker, quicker sauce, dissolve a teaspoon of cornstarch in two tablespoons of cold water and stir it into the simmering stew for 1-2 minutes. Mashing a few peas and carrot rounds also helps bind it.
Can pollo arvejado be frozen?
Yes, it freezes very well for up to 2 months in an airtight container, since the peas and carrot hold up to freezing without falling apart. Thaw overnight in the fridge and reheat gently with a splash of broth or water. In fact, the stew gains flavor from one day to the next.
What is it traditionally served with in Chile?
In Chile, pollo arvejado is classically served with fluffy white rice, which soaks up the sauce, or with mashed potatoes. Boiled potatoes or a Chilean tomato-and-onion salad are also common. The key is having something to catch the stew's sauce, which is the best part of the dish.
Can I make it with diced breast to be faster?
Yes. Cut the breast into cubes, brown it quickly and remove it after the first step; add it back only in the last 8-10 minutes along with the peas. This avoids the most common mistake with breast, which is overcooking it until it turns dry and stringy. It brings the total time down to about 30 minutes.
Can pollo arvejado be made in a pressure cooker?
Yes, and it is the fast route: sauté the onion and carrot in the same pot, add the browned chicken and the stock, seal and cook 12-15 minutes at pressure (8-10 in an electric cooker). Open, add the peas and simmer 3-4 minutes uncovered, so they stay whole and the sauce reduces.
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