This recipe is my mom's version of one of my favorite Chilean dishes! It's one of the few dishes that my gringo and kids all love! Try it! And make sure you share this recipe with family and friends and let us know if you love it as much as I do!
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Ingredients:
8 skinless chicken thighs
2 tablespoons of olive oil
3 tablespoons of flour
1 large onion, chopped
1 cup of mushrooms, small or medium size
3 cloves of garlic, minced
2 cups of fresh peas or package of frozen peas
1 1/2 large carrots, diced or a package of frozen carrots
1 red bell pepper, cut into cubes
2 bay leaves
1 1/2 cups of white wine
Salt and pepper
1 teaspoon of paprika
1/2 tablespoon of cumin
*You can also use a package of frozen peas and carrots that together in one package
__Preparation:
__
1. Put oil in large pot and cook in medium heat.
2. Season chicken with salt and pepper and coat in the flour.
3. Sautee chicken thighs in oil until browned. Take the chicken out and set aside.
4. Fry garlic and onion. Add chopped red pepper, diced carrots, paprika, salt and pepper and bay leaves. Add the mushrooms.
5. Place chicken back in the pot and add white wine.
6. Cook for approximately 25 minutes or until chicken is almost cooked.
7. Add the peas and cook for another 7 to 10 minutes, until chicken and peas are fully cooked.
9. If for some reason the broth seems too thick add more wine.
I serve the stew over white rice or mashed potatoes.
Image via Lucia Ballas-Traynor
