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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pollo Arvejado (chicken with peas and carrots) Recipe

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This recipe for Pollo Arvejado (chicken with peas and carrots) is from Brush And Floss Dental Center's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic, minced
3 celery stalks, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
3-4 tablespoons flour
1 cup white wine or beer
2-3 cups chicken broth
1 16-ounce bag frozen peas and carrots
Directions:
Directions:
Slice chicken breasts in half horizontally. Dredge chicken pieces in flour, and season with salt and pepper. Set aside.

Melt the butter and oil in a deep, large heavy skillet and sauté the onions and garlic until soft and fragrant. Add the celery, cumin, paprika and oregano and sauté 2-3 more minutes.

Add the chicken pieces and sauté, turning once, until browned on both sides.

Add the wine and scrape bottom to deglaze the pan. Add enough chicken stock to almost cover the chicken. Add the peas and carrots and stir. Cover and simmer chicken for about 10 minutes.

Check the chicken for donenes (cut into the thickest section of a piece). Chicken should be tender and no longer be pink, and the juices should be clear. Remove from heat as soon as the chicken is cooked through.

 

 

 

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