Pollo Arvejado

Description
This recipe is for 6 serves.

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 1/2-inch strips
 * 1 carrot, peeled and cut into 1/2-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. #Season with oregano, salt, and black pepper.
 * 6) Add the water, wine, and tomato paste; bring to a boil, stirring and scraping all the brown bits from the bottom of the pan.
 * 7) Arrange the chicken over the vegetables, cover partially, and simmer 30 minutes.
 * 8) Add the peas, and simmer uncovered until the chicken is very tender, 20 to 30 minutes more.
 * 9) Taste for seasoning.
 * 10) Sprinkle with fresh parsley just before serving.