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Pollo Arvejado (Galician Chicken)

Pollo Arvejado (Galician Chicken)

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Patty Q.

Patty Q.

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Patty Q.
9

Patty Q.

10/12/2008

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 1Tablespoon of paprika, and 1 Tablespoon of cummin. I fried the chicken for around 4 minutes epr side to get it seared and lightly brown on all sides. I used i cup of white wine (much to my husband's complaint that I was using his good wine on the chicken) and one cup of chicken broth. The peas I add at the last minute (usually 10 minutes before removing from the stove) and if the broth is too liquid, i add 1 to 2 teaspoons of flour mixed with some water to thicken the sauce. I learned this recipe from my mother, and she learned from her mothe, and so on, so I apologize for not having ever written the recipe more accurately - now you have it! thank you for your comments and reviews. I am giving it a 4 start for my own oversight!

Witchycook
6

Witchycook

11/5/2007

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 chicken and adjusted seasonings.

dolciem
4

dolciem

6/5/2008

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 the cooking time. Although I wasn't too fond of this recipe I'd like to ask for recipes for pastel de choclo, panes chilenos like amasado or marraqueta, torta de mil hojas and any other Chilean recipe that you might have.

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