Pollo Arvejado

Gato’s pollo arvejado cooks chicken with peas, layered vegetables, white wine and an equal amount of cold water. This written version uses sunflower oil, ground black pepper, oregano and a bay leaf.

A thin layer of sunflower oil heats in a pot, and the chicken fries in it. The onion is cut into rounds, garlic into small dice, the selected green bell pepper into long strips and carrots into slices about three millimetres thick.

The vegetables are placed in layers over the chicken, starting with onion, then garlic, bell pepper and carrot. Salt, ground black pepper, the bay leaf and oregano season the pot.

The peas and one hundred millilitres of Gato white wine are added, together with the same amount of cold water. The pot is covered and cooks for thirty minutes.

The seasoning is adjusted after cooking and the pollo arvejado is served hot. Peas, chicken and vegetables remain together in the wine-and-water cooking liquid.