Pollo Arvejado with Cilantro Rice

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (400g) frozen sweet peas 2 cups (400g) frozen sweet peas
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the Cilantro Rice: For the Cilantro Rice:
• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup fresh cilantro leaves, finely chopped 1 cup fresh cilantro leaves, finely chopped

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Return the chicken to the pot and add the ground cumin, paprika, dried oregano, salt, and pepper. Stir well to coat the chicken with the spices.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
5. 5.
   Add the frozen sweet peas to the pot and continue to simmer for an additional 10 minutes, or until the chicken is cooked through and the peas are tender.
6. 6.
   Meanwhile, prepare the cilantro rice. In a separate saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro.
8. 8.
   Serve the Pollo Arvejado hot, accompanied by the fragrant cilantro rice.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the stew and keep the chicken moist during cooking.

Tips & Tricks

• To add an extra layer of flavor, marinate the chicken pieces in a mixture of olive oil, garlic, and spices for 1-2 hours before cooking.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the simmering broth.

Serving advice

Serve the Pollo Arvejado with a generous spoonful of cilantro rice on the side. Garnish with fresh cilantro leaves for an added pop of color and freshness.

Presentation advice

Arrange the chicken pieces in a shallow serving dish and spoon the peas and broth over the top. Place a mound of cilantro rice on one side of the dish for an attractive presentation.