Pollo arvejado (chicken with peas)

Instructions

1. Finely slice the onions, cut the carrots into rounds and crush the garlic.
2. Heat the oil in a large casserole and brown the salted and peppered chicken pieces on all sides, about 8 minutes. Set aside.
3. In the same casserole, cook the onions for 5 minutes, then add the garlic and carrots.
4. Sprinkle with flour, stir for 1 minute, then deglaze with the white wine, scraping the bottom of the pan.
5. Return the chicken, add the water and bay leaves, cover and simmer over low heat for 30 minutes.
6. Add the peas and cook for another 10 minutes, until the chicken is very tender and the sauce coats the spoon.
7. Adjust the seasoning, sprinkle with parsley if you have some, and serve with white rice.