Chilian Young Chicken Stew with Peas and Tomatoes - Pollo Arvejado

Ingredients:

2 tablespoons vegetable oil

1 large onion, coarsely chopped

1 carrot, peeled and cut into 1/2-inch pieces

1 cup water

1 pound fresh green peas, shelled, or 1 (10-oz) package frozen peas, thawed

1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed

4 cloves garlic, minced

1 teaspoon sweet paprika

1 cup dry white wine or rich chicken broth

2 tablespoons finely minced fresh parsley

Salt and freshly ground black pepper, to taste

1 red bell pepper, cut into 1/2-inch strips

1 teaspoon dried oregano

2 tablespoons tomato paste

Cooking Instructions:

Heat the oil in a large Dutch oven over medium heat. Add the chicken, in batches, and cook until golden brown all over, about 7 minutes. Remove the chicken to a platter, and season with salt and black pepper. Discard all but 2 tablespoons fat from the Dutch oven. Add the onion, garlic, bell pepper, carrot, and paprika; cook, stirring frequently, over medium heat until softened but not browned, 3 to 4 minutes. Season with oregano, salt, and black pepper. Add the water, wine, and tomato paste; bring to a boil, stirring and scraping all the brown bits from the bottom of the pan. Arrange the chicken over the vegetables, cover partially, and simmer 30 minutes. Add the peas, and simmer uncovered until the chicken is very tender, 20 to 30 minutes more. Taste for seasoning. Sprinkle with fresh parsley just before serving.

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