Estofado De Pollo Recipe Peruvian Chicken Stew

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ESTOFADO DE POLLO RECIPE - PERUVIAN CHICKEN STEW



Estofado De Pollo Recipe - Peruvian Chicken Stew image

Estofado de pollo is a hearty stew made with chicken, vegetables, potato and ají panca chili pepper, and can be found in Peruvian households and restaurants year-round. Great for lunch or dinner. This dish takes about an hour to prepare and serves 4 people.

Provided by EatPeru.com

Categories     Lunch     Main Dish

Number Of Ingredients 14

4 pieces of chicken
2 medium-sized carrots (sliced)
3.5 ounces of peas
3 medium baking potatoes (peeled and cut into 8 pieces)
1 Russet potato (peeled and cut into 8 pieces)
9 ounces of rice (uncooked)
2 cloves of garlic (finely chopped)
1 red onion (diced)
3 medium tomatoes (finely chopped)
2 cups of chicken stock
¼ cup of vegetable oil
2 tbsp of ground ají panca chili pepper
3 cilantro stem
Salt, pepper and cumin ( to taste)

Steps:

  • Place the rice in a pot or electric rice cooker, adding a teaspoon of salt, boil until cooked.
  • Heat the vegetable oil in a pot and lightly fry the chicken pieces for a few minutes until they are sealed but not cooked inside. Remove from the pot and set aside.
  • In the same oil, fry the onion, tomato, garlic and ground ají panca chili pepper.
  • Add the salt, pepper and cumin to taste.
  • Add the carrot slices, chicken pieces and the chicken stock, potatoes, peas and cilantro stem. Cook for roughly 25 minutes.
  • Serve with a generous portion of rice and decorate with chopped cilantro.

ESTOFADO DE POLLO



Estofado De Pollo image

Peruvian. There isn't a whole lot of wow factor here but it is a good mild dish that is fairly easy to make that my whole family will eat. The raisins add a nice sweetness as does the paprika but overall it is a rather bland dish that some may find comforting.

Provided by invictus

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 -8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup onion, chopped
1 garlic clove, peeled and chopped
2 tablespoons tomato paste
2 tablespoons paprika
1/2 cup white wine
2 cups chicken broth
1 cup carrot, sliced
4 medium potatoes, peeled and quartered
1 cup frozen peas
1/4 cup raisins

Steps:

  • Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
  • Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.

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