Chicken and pea casserole

Name: Chicken and pea casserole (Pollo arvejado)
Cuisine: Chilean
Ingredients: 30 ml/2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, finely chopped; 1 carrot, diced; 2 celery sticks, diced; ½ green (bell) bell pepper, diced; 10 ml/2 tsp dried oregano; 2 sprigs of fresh thyme; 6 large chicken thighs; 6 medium potatoes, peeled and diced; 50 ml/2 fl oz/¼ cup white wine; 350 g/12 oz/3 cups fresh or frozen peas; salt and black pepper; salt and black pepper

Pollo arvejado

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Simple and quick to make, this one-pot meal is a classic Chilean dish. Most families eat pollo arvejado at least twice a month, and it is especially popular with children.

Ingredients

30 ml/2 tbsp olive oil
1 onion, diced
2

Americas
Chile
Main course
Gluten-free

Method

Heat the oil in a large pan. Add the onion and sauté over a medium heat for 8 minutes, then add the garlic and continue to sauté for a further 2 minutes, until the onion is browned. Add the carrot, celery, pepper, oregano, thyme, salt and pepper. Sweat the mixture for about 5 minutes, until tender. Remove from the pan.
Add the chicken thighs to the pan with a l

Energy 303kcal/1272kJ; Protein 20g; Carbohydrate 35g, of which sugars 5g; Fat 10g, of which saturates 2g; Cholesterol 65mg; Calcium 45mg; Fibre 7g; Sodium 37mg