Pollo Arvejado (Galician Chicken) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 13, 2012
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. Though, I read Patty Q's review so I did use 1 cup of white wine instead of 1/2. The liquid was very watery, so I added 1T of corn starch and 1T of cold water, mixed it up and poured it in. I did that 3 times. It was still watery. I might not have waited long enough. I guess how thick the liquid should be is a personal preference. The chicken was good. It had good flavor. Next time I might at some cayenne pepper to give it a little zip. The fried potatoes were outstanding after they have been sitting in the liquid for a few minutes. Crispy yet soft. I am glad I tried it and I will cook this again and tweak it now to my tastes now. Thanks
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Photo by Kenstir

Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA
Living In: Lakemoor, Illinois, USA
Reviewed: Jan. 6, 2011
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 .
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 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!
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Cooking Level: Expert

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

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Reviewed: Jun. 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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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Corvallis, Oregon, USA

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Reviewed: Nov. 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.
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Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Oct. 29, 2007
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.
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