Galician chicken - pollo arvejado

    1 hour

    This recipe will give you one complete meal. The preparation is minimal and the results are spectacular. Chicken is cooked together with peas, carrots, white wine and cumin, then served with crispy potatoes.

    7 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 (1.35kg) whole chicken, cut into 6 pieces
    • 1/2 onion, diced
    • 3 cloves garlic, chopped
    • 125ml white wine
    • 250ml chicken stock
    • 3 carrots, diced
    • 450g frozen peas
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • salt and pepper to taste
    • 3 large baking potatoes, peeled and cubed
    • 4 tablespoons olive oil

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat 2 tablespoons of olive oil in a large deep saucepan 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 saucepan.
    2. Pour in the chicken stock and bring to the 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 frying pan 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.

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    Reviews in English (7)


    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!  -  12 Oct 2008  (Review from Allrecipes US | Canada)


    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.  -  05 Nov 2007  (Review from Allrecipes US | Canada)


    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.  -  05 Jun 2008  (Review from Allrecipes US | Canada)