Best Estofado De Pollo 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.

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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