Pollo Arvejado

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• White wine - 1/2 cup
• Chicken broth - 1 cup
• Tomato paste - 2 tablespoons
• Red bell pepper - 1, diced
• Carrots - 2, sliced
• Peas - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Chicken thighs - 4

Instructions

1. Season the chicken thighs with salt, pepper, cumin, and paprika.
2. Heat olive oil in a large skillet over medium heat.
3. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
5. Add the sliced carrots and diced red bell pepper. Cook for another 5 minutes.
6. Stir in the tomato paste and cook for 2 minutes.
7. Pour in the white wine and chicken broth. Bring to a simmer.
8. Return the chicken thighs to the skillet and add the peas.
9. Cover and simmer for 30 minutes, or until the chicken is cooked through and the flavors have melded together.
10. Garnish with fresh cilantro before serving.
11. Serve hot with rice or crusty bread.