Delicious Peas and Carrots Chicken Stew Recipe {Pollo Arvejado}

Today, I am sharing one of my go-to recipes for busy weekdays. This savoury, satisfying, and delicious recipe is a winner with my family.

I remember eating  Peas and Carrots Chicken Stew or Pollo Arvejado when I was growing up and asking my mom to make it for us all the time.

I love that it is a very simple recipe. Chicken is the primary protein, and onion, peas, and carrots make it a savoury and flavourful dish.  

We usually serve it with some rice, and I love making a simple beet salad to go with it as well.

You can use chicken drumsticks or legs for this recipe, but I personally love using chicken thighs for extra flavour.

The chicken, peas, and carrots make this a balanced and delicious meal.

Eating peas and carrots offers numerous health benefits, making them excellent additions to any diet.

Peas are rich in protein, fibre, and essential vitamins such as A, C, and K, which support immune function, vision, and bone health.

Carrots, known for their high beta-carotene content, convert to vitamin A in the body, promoting good vision, a healthy immune system, and glowing skin.

Both vegetables are low in calories and high in antioxidants, which help combat inflammation and reduce the risk of chronic diseases.

Peas and carrots provide a delicious and nutritious way to boost overall health and well-being.

Delicious Peas and Carrots Chicken Stew Recipe {Pollo Arvejado}

Delicious Peas and Carrots Chicken Stew Recipe {Pollo Arvejado}

Yield: 8

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

This is an easy to make and delicious recipe filled with flavour.

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Ingredients

• 8 Boneless Chicken Thights
• 2 small onions, chopped
• 2 carrots, shredded
• 2 cloves of garlic, minced
• 3 cups of chicken broth
• 1 bay leaf
• 1 cup of frozen peas
• olive oil, salt and pepper to taste

Instructions

1. Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Sear the chicken thighs for a couple of minutes on each side until they are no longer pink. Remove from the skillet and set aside on a plate.
2. Add the onion to the same skillet and cook for 5 minutes, until brown. Add carrots, garlic, pepper and salt, and cook for an extra minute.
3. Add the chicken broth, the peas, and add the chicken to the skillet again. Add the bay leaf.
4. Cover and cook over medium/low heat for about 30 minutes, or until chicken is fully cooked.
5. Remove and discard the bay leaf.
6. Serve over rice.
7. Enjoy

Enjoy!

Xo