Best 2 Pollo Arvejado Galician Chicken Recipes

In the verdant region of Galicia, nestled amidst rolling hills and kissed by the Atlantic breeze, lies a culinary gem that captures the essence of rustic charm and delectable flavors: Pollo Arvejado. This traditional Galician chicken dish, also known as Arroz con Pollo (Chicken with Rice), is a heartwarming symphony of tender chicken, fluffy rice, and an orchestra of vegetables, all harmoniously united in a savory broth. Embark on a culinary journey to discover the secrets behind this beloved dish, with three carefully curated recipes that showcase its versatility and cater to diverse dietary preferences. From the classic Pollo Arvejado, brimming with succulent chicken, vibrant vegetables, and aromatic spices, to the gluten-free and vegan-friendly Arroz con Pollo, each recipe promises an explosion of flavors that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, ignite your culinary passion, and let the tantalizing aroma of Pollo Arvejado fill your kitchen as you embark on this delightful culinary adventure.

Let's cook with our recipes!

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

Pollo Asada al Ajillo: Garlic Roasted Chicken image

Here's a great way to roast a chicken. The key is to give your chicken a split personality. A meat cleaver usually does the trick. Just split the chicken right down the middle of the backbone and through the breast. This is a very good chicken; it is always moist and very flavorful. If you don't like garlic, you had better stay away from this one. Hey, if you don't like garlic, you had better stay away from Cuban food!

Provided by Food Network

Categories main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups quartered onion
10 cloves garlic mashed with 1 teaspoon salt
1/2 cup white wine
1/4 cup olive oil
2 teaspoons white vinegar
1 (3-pound) frying chicken, cut in half
1/4 cup lime juice
1/2 teaspoon black pepper
2 teaspoons ground cumin
Flour, for dusting
Olive oil, for frying

Steps:

Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
Preheat oven to 375 degrees F.
Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.

POLLO ARVEJADO (GALICIAN CHICKEN)

Pollo Arvejado (Galician Chicken) image

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

Ingredients

2 tablespoons olive oil
1 (3 pound) whole chicken, cut into 6 pieces
½ onion, diced
3 cloves garlic, chopped
½ 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
¼ cup olive oil

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different herbs and spices. This is a great way to add your own personal touch to the recipe.
Be patient. Slow-cooking methods like braising and stewing take time, but they're worth it for the tender, flavorful results.
Don't overcrowd the pan. If you're cooking chicken or another type of meat, make sure to give it enough space in the pan so that it can brown evenly.
Use a heavy-bottomed pan. This will help to distribute the heat evenly and prevent the food from burning.
Don't be afraid to use a little fat. Fat adds flavor and helps to keep the food moist.
Season the food well. This is one of the most important steps in cooking, and it's easy to do. Just taste the food as you're cooking it and add more salt, pepper, or other spices as needed.

Conclusion:

Galician chicken recipes are a delicious and easy way to enjoy this versatile ingredient. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's a Galician chicken recipe out there for you. So next time you're looking for something new to cook, give one of these recipes a try. You won't be disappointed.