Pollo Arvejado

Description
This recipe is for 6 servings

Ingredients

 * 2 tablespoons vegetable oil
 * 1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed
 * salt and freshly ground black pepper, to taste
 * 1 large onion, coarsely chopped
 * 4 cloves garlic, minced
 * 1 red bell pepper, cut into ½-inch strips
 * 1 carrot, peeled and cut into ½-inch pieces
 * 1 teaspoon sweet paprika
 * 1 teaspoon dried oregano
 * 1 cup water
 * 1 cup dry white wine or rich chicken broth
 * 2 tablespoons tomato paste
 * 1 pound fresh green peas, shelled, or 1 (10-oz) package frozen peas, thawed
 * 2 tablespoons finely minced fresh parsley

Directions

 * 1) Heat the oil in a large dutch oven over medium heat.
 * 2) Add the chicken, in batches, and cook until golden brown all over, about 7 minutes.
 * 3) Remove the chicken to a platter, and season with salt and black pepper.
 * 4) Discard all but 2 tablespoons fat from the dutch oven.
 * 5) Add the onion, garlic, bell pepper, carrot, and paprika; cook, stirring frequently, over medium heat until softened but not browned, 3 to 4 minutes.
 * 6) Season with oregano, salt, and black pepper.
 * 7) Add the water, wine, and tomato paste; bring to a boil, stirring and scraping all the brown bits from the bottom of the pan.
 * 8) Arrange the chicken over the vegetables, cover partially, and simmer 30 minutes.
 * 9) Add the peas, and simmer uncovered until the chicken is very tender, 20 to 30 minutes more.
 * 10) Taste for seasoning.
 * 11) Sprinkle with fresh parsley just before serving.