Chicken with peas - Pilar Hernández's Chilean Kitchen
Chicken with peas is a recipe I remember eating since I was a kid. My aunt makes it especially well. It's a dish that really comes in handy; it cooks quickly and is always tasty.
Ingredients · Servings 4
- 4-5 chicken pieces, drumsticks
- 1 thinly sliced onion
- 2 sliced carrots
- 1/2 green bell pepper, diced
- 2 crushed garlic cloves
- 1 tomato or chicken stock cube, optional
- 2 cups of hot water
- 1 bay leaf
- 1 cup of peas (use frozen)
- oil, salt and pepper
Method · PT-497395H35S
- In a skillet, heat 2 tablespoons of oil over medium-high heat. Brown the chicken pieces for 3 minutes per side. Remove from the skillet and place on a plate.
- Dissolve the tomato or chicken stock cube in the hot water.
- In the same pan, sauté the onion, stirring, for 5 minutes. Add the carrot, bell pepper, and garlic and sauté for 1 minute.
- Return the chicken to the pan and add the broth and the still frozen peas.
- Cover and cook for 25-30 minutes over medium heat, until the chicken is cooked.
- Serve hot with mashed potatoes or rice.
It perfectly represents the characteristics of Latin American cuisine. Traditionally in Chile, it's served with fluffy white rice or boiled potatoes. I've always preferred it with rice; it's delicious how the rice soaks up the broth from the chicken and vegetables. My grandmother would sometimes add fresh tomatoes in the summer and always dissolved a bouillon cube in water. This Knorr chicken-flavored tomato bouillon cube is perfect and convenient, always on hand.
Description
A traditional way of preparing chicken in Chile.
