Best 5 Pollo Arvejado Galician Chicken Recipes
Pollo arvejado is a classic Spanish dish that combines the delicious flavors of chicken, ham, green peas, and a light white wine sauce. Originating from the northwestern region of Galicia, this comforting dish is known for its tender chicken, vibrant green peas, and a savory sauce that brings all the flavors together. Whether you are a seasoned home cook or a beginner looking for an authentic Spanish recipe, this article will provide you with a detailed guide to making the best pollo arvejado that will impress your family and friends. We will take you through the step-by-step process, from gathering the necessary ingredients to preparing the chicken, vegetables, and sauce.
Check out the recipes below so you can choose the best recipe for yourself!
POLLO ARVEJADO (GALICIAN CHICKEN)
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!
Provided by PattyQ
Categories Chicken Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 48.3 g, Cholesterol 62.3 mg, Fat 28.9 g, Fiber 8.6 g, Protein 29.4 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 8 g
POLLO ARVEJADO (GALICIAN CHICKEN)
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!
Provided by PattyQ
Categories Chicken Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 48.3 g, Cholesterol 62.3 mg, Fat 28.9 g, Fiber 8.6 g, Protein 29.4 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 8 g
POLLO ARVEJADO (GALICIAN CHICKEN)
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!
Provided by PattyQ
Categories Chicken Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 48.3 g, Cholesterol 62.3 mg, Fat 28.9 g, Fiber 8.6 g, Protein 29.4 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 8 g
POLLO ARVEJADO (GALICIAN CHICKEN)
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!
Provided by PattyQ
Categories Chicken Soup
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 48.3 g, Cholesterol 62.3 mg, Fat 28.9 g, Fiber 8.6 g, Protein 29.4 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 8 g
POLLO AL AJILLO - GARLIC CHICKEN. YUMMY
This is so goood. golden brown crispy pieces of chicken with loads of garlic flavor. The only real work with this recipe is to either cut the chicken yourself into 2 inch pieces or have your butcher do it (my way :)). For this recipie you need to use the biggest frying pan you have, so all the chicken pieces fit in one layer. If you don't have a big enough frying pan you will need to use two simultaneusly. Serve with fries for a great meal. I found this in Notes from Spain: www.notesfromspain.com
Provided by MarraMamba
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Start by peeling the garlic cloves and slicing them roughly.
- Ppour olive oil until the bottom of the frying pan is covered and wait until it just starts to smoke. While you wait you can add salt to all the chicken bits.
- Then add all the garlic pieces and just when they start to brown add the chicken, inserting the bay leaves in between.
- You will need to cook it for aproximately 30 minutes or until all the pieces are crispy and brown, taking care to turn the pieces over so they get equally brown all over.
- If you want to have a bit of sauce, towards the end of the cooking lower the heat to minimum, remove the excess oil from the frying pan and add a glass of white wine. Cook for another 5 minutes and serve.
Nutrition Facts : Calories 823.5, Fat 59.5, SaturatedFat 17, Cholesterol 273.8, Sodium 837.9, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 64.8
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your Pollo Arvejado. Look for free-range chicken, organic vegetables, and a good quality olive oil.
- Don't overcrowd the pan: When browning the chicken, be sure to give it enough space in the pan so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Use a good quality wine: The wine you use in the sauce will contribute to the flavor of the dish. Choose a dry white wine that you enjoy drinking.
- Let the sauce simmer for a while: This will allow the flavors to develop and deepen.
- Serve the Pollo Arvejado with your favorite sides: Some popular options include rice, potatoes, or pasta.
Conclusion:
Pollo Arvejado is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its simple ingredients and flavorful sauce, Pollo Arvejado is sure to be a hit with your family and friends.
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