Estofado De Pollo Veracruzano Recipes

ESTOFADO DE POLLO RECIPE - PERUVIAN CHICKEN STEW

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 VERACRUZANO

Steps:

• Con el vinagre se muelen la canela, los clavos, las pimientas y sal al gusto, con esta mezcla se untan las piezas de pollo bien secas y se doran en el aceite caliente.
• Añada entonces la salsa, las hierbas de olor, las aceitunas, las alcaparras, las pasitas, las almendras, el azúcar y sal y pimienta al gusto y déjelo a fuego bajo hasta que el pollo esté bien cocido y la salsa bien sazonada.
• Dos minutos antes de retirarlo del fuego añada el jerez.

ESTOFADO DE POLLO

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.