Estofado De Pollo Recipes

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ESTOFADO DE POLLO (CHICKEN STEW )



Estofado de Pollo (Chicken Stew ) image

Provided by Peru Delights

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 15

4 chicken legs and thighs
Salt and pepper
4 tablespoons vegetable oil
1 cup onion, finely diced
2 garlic cloves, finely diced
2 tablespoons tomato paste
½ cup sweet wine (optional)
2 cups chicken stock
1 bay leaf
4 medium sized yellow potatoes, peeled
1 cup carrots, peeled and cut in thin slices
½ cup green peas
½ cup raisins
White fluffy rice or pasta
Parsley sprigs

Steps:

  • Season the chicken with salt and pepper.
  • Heat 2 tablespoons oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
  • Add the remaining oil to the saucepan and when hot, add the onion and garlic. Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes. Add the tomato paste and stir, cooking for 3 minutes.
  • Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes.
  • Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15 - 20 minutes or until the vegetables are soft.
  • Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.

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.

PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO)



PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO) image

Categories     Chicken     Olive     Poultry     Tomato     Braise     Wheat/Gluten-Free     Healthy

Yield 4 servings

Number Of Ingredients 13

2 lb of your favourite cuts of chicken
2 medium onions, diced
1 cup frozen peas
1/3 cup vegetable oil
3/4 cup red wine
1 4 oz can tomato paste
3 cloves of garlic, diced
1 carrot, diced finley
1/4 cup whole black olives
1/4 cup raisins
1/2 cup chicken broth
Salt, pepper to taste
Serve with: boiled potatoes and rice.

Steps:

  • Add oil to medium-hot pan and brown chicken, about 3-5 minutes each side. Set aside. In the same pan add onion, garlic and sautee until onion is translucent, about 5 minutes. Add wine and allow to simmer until reduced, about 5 minutes. Add tomato paste, salt and pepper. Stir to incorporate well. Add the browned chicken and all remaining ingredients. Simmer on stovetop until chicken is cooked, at least 30 minutes.

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