Estofadodepollo 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.

POLLO GUISADO (PUERTO RICAN CHICKEN STEW)

Steps:

• Heat a Dutch oven on medium heat.
• Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Let the pieces brown for 4-5 minutes on each side.
• Remove the chicken from the pot and set it aside.
• Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot.
• Lower the heat to a simmer and cook the pollo guisado for 40-50 minutes with the lid on* or until the chicken is cooked through.If your stew is too watery. cook with the lid off to reduce the liquid to your desired level.
• Check for seasoning and add a bit more chicken bouillon if the pollo guisado needs a bit more salt.
• Sprinkle the finished stew with the chopped cilantro, if using, and stir.
• Serve with white rice, mashed potatoes or some crusty bread for dipping!

INSTANT POT ESTOFADO DE POLLO (PUERTO RICAN-STYLE CHICKEN STEW)

Steps:

• Select the sauté function on the pressure cooker (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on medium-high heat). Heat the olive oil in the pot.
• Add the chicken to the pot and cook for 4 minutes on each side. Transfer the chicken to a plate.
• Add the wine and vinegar to the pot, scraping the bottom of the pot to loosen any browned bits. Cook, stirring occasionally, for 3 minutes. Press cancel or turn off the burner.
• Add the tomato sauce to the pot and stir until well mixed. Stir in the potatoes, onion, olives, garlic, capers, and salt. Return the chicken to the pot and spoon some of the sauce over the top of the chicken.
• Close and lock the pressure cooker lid, make sure the pressure/steam-release switch is set to sealing, and set the cooking time to 10 minutes at high/normal pressure (if using an electric pressure cooker; for stovetop pressure cookers, heat over a burner on high heat, set a timer for 10 minutes after the pot has reached pressure, then reduce the heat to low). It will take about 11 minutes for the pot to come to pressure before the cooking time begins.
• After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat). Allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick-release method.
• Open the lid and select the sauté function on the pot again. Simmer for 5 minutes, stirring occasionally, then press cancel or turn off the burner.

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.

HOW TO MAKE CHICKEN ESTOFADO (ESTOFADONG MANOK)

Steps:

• In a medium size non-stick wok or carajay heat cooking oil and saute garlic until fragrant.
• Add in the onions and saute until tender. Then add the chicken pieces and stir cook until the chicken turns light brown.
• Put in the star anise, bay leaf, brown sugar, pepper, soy sauce, oyster sauce and water.
• Simmer the chicken until cooked and almost of the liquid has evaporated and the sauce is thick.
• Be careful not to burn the chicken by stirring it constantly.
• Turn off heat and serve hot. You can also garnish it with chopped green onion.

PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO)

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.