Peruvian Stewed Chicken Recipes

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

Number Of Ingredients 14

Ingredients

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.

PERUVIAN CHICKEN

Peruvian Chicken image

Provided by Food Network

Categories main-dish

Time P1DT1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh oregano
Juice of 1/2 lime
1 tablespoon hoisin sauce
1 bottle beer (lager)
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
One 3- to 4-pound chicken

Steps:

Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
Preheat the oven to 400 degrees F.
Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.

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