Peruvian Estofado De Pollo Recipe By Rene Cookeatshare
ESTOFADO DE POLLO RECIPE - PERUVIAN CHICKEN STEW
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
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
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
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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