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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

583 calories; 28.9 g total fat; 62 mg cholesterol; 339 mg sodium. 48.3 g carbohydrates; 29.4 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/12/2008
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! Read More
(11)

Most helpful critical review

Rating: 3 stars
02/14/2012
Thanks for this recipe. I rate it right in the middle. I am not a great cook but not a bad one either. That being said I always cook a new recipe as it is written the first time I cook it. Though I read Patty Q's review so I did use 1 cup of white wine instead of 1/2. The liquid was very watery so I added 1T of corn starch and 1T of cold water mixed it up and poured it in. I did that 3 times. It was still watery. I might not have waited long enough. I guess how thick the liquid should be is a personal preference. The chicken was good. It had good flavor. Next time I might at some cayenne pepper to give it a little zip. The fried potatoes were outstanding after they have been sitting in the liquid for a few minutes. Crispy yet soft. I am glad I tried it and I will cook this again and tweak it now to my tastes now. Thanks Read More
(2)
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/12/2008
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! Read More
(11)
Rating: 4 stars
10/12/2008
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! Read More
(11)
Rating: 4 stars
11/05/2007
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. Read More
(7)
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Rating: 4 stars
06/05/2008
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. Read More
(6)
Rating: 5 stars
01/07/2011
My husband is Chilean and had been wanting me to fix this dish. I tried it out and he loved it!!! Thanks for the great recipe. I will use this one again for sure. Read More
(4)
Rating: 5 stars
10/29/2007
I could eat this EVERYDAY! It is the best recipe I have ever tried - 'Tastes straight from mom's kitchen. This is served best with a glass of red Chilean wine and good company. Read More
(4)
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Rating: 3 stars
02/13/2012
Thanks for this recipe. I rate it right in the middle. I am not a great cook but not a bad one either. That being said I always cook a new recipe as it is written the first time I cook it. Though I read Patty Q's review so I did use 1 cup of white wine instead of 1/2. The liquid was very watery so I added 1T of corn starch and 1T of cold water mixed it up and poured it in. I did that 3 times. It was still watery. I might not have waited long enough. I guess how thick the liquid should be is a personal preference. The chicken was good. It had good flavor. Next time I might at some cayenne pepper to give it a little zip. The fried potatoes were outstanding after they have been sitting in the liquid for a few minutes. Crispy yet soft. I am glad I tried it and I will cook this again and tweak it now to my tastes now. Thanks Read More
(2)
Rating: 5 stars
11/24/2015
It was delicious!!!! Just like my mother use to make in chile. Both of my American born sons love it. Great recepie and has become part of our family meal traditions now. Read More