Pollo arvejado is a typical Chilean stew made with chicken and peas as the main ingredients. The stew is usually flavored with onions, garlic, carrots, green peppers, white wine, chicken stock, cumin, paprika, and bay leaves. In Chile, it is typically accompanied by rice or potatoes.
This comforting dish is quite popular in the country because it is quick and easy to prepare while remaining immensely flavorful.
MAIN INGREDIENTS
Pollo al cognac is a traditional chicken dish originating from Chile. The dish is usually made with a combination of chicken pieces, cognac, crushed garlic, white wine, butter, bay leaves, salt, and pepper. The skin is removed from the chicken and the meat is then browned in butter and seasoned with salt and pepper.
The white wine, cognac, garlic, and bay leaves are added to the pot and the dish is then simmered over low heat for more than an hour, until everything is tender and juicy. It's recommended to serve the dish with fries or rice on the side.
MAIN INGREDIENTS
Tasty, easy to prepare, and quite inexpensive, cazuela de ave is a Chilean chicken stew consisting of chicken pieces, chicken stock, onions, carrots, pumpkin or squash, potatoes, rice, and pieces of corn. The stew is most commonly flavored with garlic, salt, pepper, coriander, and paprika powder.
After it has been prepared, cazuela de ave is traditionally served in a red clay pot known as greda. The succulent chicken should fall off the bone, while the vegetables should be sweet and soft, almost melting in the mouth. It is believed that this dish was derived from the indigenous Mapuche soup known as corri.
MOST ICONIC Cazuela de ave
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