Estofado De Pollo Veracruzano Recipes

CHICKEN VERACRUZ STYLE

Chicken Veracruz Style image

This chicken stew is a dish that I've been making for years without following a recipe, just the way I grew up cooking it. Just add a little bit of this, a pinch of that, and taste to check if it needs something else. Chicken Veracruz Style a delicious and elegant dish that's perfect for a nice dinner.

Provided by Mely Martínez

Categories Chicken

Time 45m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
Salt and pepper to taste
6 bone-in (skin-on chicken thighs or breasts (about 2 pounds))
1/2 medium white onion (finely chopped)
4 garlic cloves (finely chopped)
2 carrots (diced (about 1 1/4 cup when diced))
1 large potato (diced (about 1 1/4 cup when diced))
1 lb. tomato (chopped (about 3 cups when chopped)*)
1 cup water
1 bay leave
1/2 teaspoon dried thyme or small branch if fresh
1/2 teaspoon marjoram (optional)
1/3 cup pimiento-stuffed olives (sliced)
1/4 cup raisins
2 teaspoons capers

Steps:

Heat the oil in a large frying pan over medium-high heat. Season chicken with salt and pepper.
Add the chicken to frying pan to sear for about 7-8 minutes per side. Once the chicken is browned remove from pan and keep warm.
Add onion and cook for about 2 minutes. Stir in the garlic and carrots and cook for 5 minutes before adding the potatoes.
Chicken Stew Veracruz Style 4. Cook the vegetables 2 more minutes after adding the potatoes.
Place chopped tomatoes and cup of water into a blender and process until smooth. Pour tomato mixture into the frying pan using a colander or sieve.
Add the chicken; bring to a boil and then lower the heat to simmer. Add bay leaves, thyme, marjoram, olives, raisins, and capers. Season with salt and pepper and cover. Simmer until chicken and vegetables are cooked (about 10-12 minutes). The cooking time will vary depending on the size and type of chicken pieces.

Nutrition Facts : Calories 312 kcal, Carbohydrate 16 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 78 mg, Sodium 223 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

Ingredients

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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