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...


Ingredients

  • 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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