Pollo Arvejado (Galician Chicken)
Chicken is stewed with peas and carrots in white wine and chicken broth. Upon serving, it is topped with a generous helping of fried potatoes. 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.
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...
- Yield: 6
- Cooking time: 40 Min
- Publisher: Allrecipes.com
- 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
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