Pollo Arvejado (Galician Chicken)

Pollo Arvejado (Galician Chicken)

Myriam Cabello 1

"This is a traditional dish passed in my family from generation to generation - for more than 300 years! All the way from Galicia, via Chile, to you. This dish can be also made with lamb ribs - delicious recipe for a complete meal!"


1 h servings 583 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat 2 tablespoons of olive oil in a large deep pot or Dutch oven set over medium-high heat. Add the chicken pieces and fry on all sides until golden brown, about 3 minutes. Add the onion and garlic; cook and stir until tender, about 2 minutes. Pour in the wine and stir to loosen any bits of food that are stuck to the bottom of the pot.
  2. Pour in the chicken broth and bring to a boil. Add carrots and peas, and season with cumin, paprika, salt and pepper. Reduce heat to low, cover and simmer for 25 minutes, or until the chicken easily pulls away from the bone.
  3. Heat the remaining olive oil in a large skillet over medium-high heat. Fry potatoes in the oil, stirring frequently, until tender. Adjust heat as needed to keep them from burning. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
  4. To serve, place a piece of chicken onto each plate, spoon some of the carrots and peas with the cooking liquid over it and top with a spoonful of fried potatoes.
  • profile image

Your rating



  1. 6 Ratings


I posted the recipe and I appreciate the comments - well taken! I made this again last night, and I realized that I use a heck of more spices than I enter in the original posting; i use 1Tablesp...

This was a good recipe but there is no way the chicken will fall off the bone in 25 minutes. I did boil the potatoes before frying them and they came out good. I did use more broth to cover ch...

This was good but not spectacular. It was hearty but a tad bland and when I added the frozen peas they ended up looking and tasting like canned peas. Next time I would add them near the end of...

I could eat this EVERYDAY! It is the best recipe I have ever tried - 'Tastes straight from mom's kitchen. This is served best with a glass of red Chilean wine and good company.

My husband is Chilean and had been wanting me to fix this dish. I tried it out and he loved it!!! Thanks for the great recipe. I will use this one again for sure .

Thanks for this recipe. I rate it right in the middle. I am not a great cook, but not a bad one either. That being said, I always cook a new recipe as it is written the first time I cook it....