Estofado de pollo con guisantes

Ingredientes

• 1.5 - 1.8 kg (3.3 - 4 pounds) chicken (cut into 8 pieces)
• olive oil
• 1 kg (2.2 pounds) green peas (if using frozen, thaw them first)
• 2 large carrots (sliced)
• 100 grams (1 medium-sized) onion (minced)
• 2 garlic cloves (finely chopped)
• 2 loaded tablespoons tomato paste
• 400 grams (14 ounces) canned, diced tomatoes
• 1 bay leaf
• 750 ml (3 cups) hot water or vegetable/chicken stock
• 2 tablespoons fresh parsley (minced)
• 1 tablespoon fresh dill (you can substitute with fennel greens/fronds)

Preparación

1. 1

   Prepare the chicken. Pat-dry the chicken and season it with salt and pepper.

2. 2

   Heat a generous splash of olive oil in a cooking pot.

3. 3

   Sear the chicken in two batches over high heat, until deep golden and slightly browned all over. Remove from the pot and set aside.

4. 4

   Add the onion to the same pot and cook until soft over moderate heat. Then add the garlic and cook until soft as well.

5. 5

   Add the tomato paste, stir, and cook for a minute to caramelize it.

6. 6

   Add the diced tomatoes, bay leaf, and hot water or stock. Season with salt and pepper.

7. 7

   Return the chicken to the cooking pot.

8. 8

   Simmer covered for 30 minutes over low heat.

9. 9

   Add the green peas and carrots. Cook, partly covered, over moderate heat. Until the peas are cooked and the liquid is thickened into a saucy, stew-like consistency, about 40-50 minutes. No need to thicken the sauce too much. Tilt and shake the pot so the food won't scorch at the bottom. If you need to stir, do it carefully with minimal movements so the chicken won't fall apart.

10. 10

    Stir in the dill and parsley. Let the food stand in the pot for 15-30 minutes.

11. 11

    Serve with some crusty bread to mop up the delicious sauce!