Pollo Arvejado

 Pollo Arvejado


  • 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


  1. Slice chicken breasts in half horizontally. Dredge chicken pieces in flour, and season with salt and pepper. Set aside.
  2. 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.
  3. Add the chicken pieces and sauté, turning once, until browned on both sides. 
  4. Add the wine and scrape bottom to deglaze the pan. Add the enough chicken stock to almost oover the chicken. Add the peas and the carrots and stir. Cover and simmmer chicken for about 10 minutes. 
  5. Check the chicken for donenes (cut into the thickest section of a piece), and remove from heat as soon as the chicken is cooked through. 
  6. Serve chicken over rice.


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