Pollo Arvejado (Galician Chicken)

SUBMITTED BY: 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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Read Reviews (3)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons olive oil
1 (3 pound) whole chicken, cut into 6 pieces
1/2 onion, diced
3 cloves garlic, chopped
1/2 cup white wine
1 cup chicken broth
3 carrots, diced
1 (16 ounce) package frozen green peas
1 teaspoon ground cumin
1 teaspoon paprika
salt and pepper to taste
3 large baking potatoes, peeled and cubed
1/4 cup olive oil

DIRECTIONS

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.
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.
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.
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.

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REVIEWS

Reviewed on Jun. 5, 2008 by dolciem

This was good but not spectacular. It was hearty but a tad bland and when I added the frozen... MORE

Reviewed on Nov. 5, 2007 by Witchycook

This was a good recipe but there is no way the chicken will fall off the bone in 25 minutes. ... MORE

Reviewed on Oct. 29, 2007 by Andrea

I could eat this EVERYDAY! It is the best recipe I have ever tried - 'Tastes straight from... MORE

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Recipe Submitter:

Patty Q.

	Cooking Level: Expert Home Town: Santiago, Santiago Metropolitan Region, Chile Living In: Los Altos, California, USA
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