When I moved to Peru many years ago, I first tried the wonderfully comforting dish, Estofado de Pollo (chicken stew). I do the majority of the cooking in our home, but occasionally my incredible maid, Doris, will prepare lunch if I am busy or not at home. The recipe below has been adapted from Doris’ recipe. I have added the wine and bay leaf.
I like to make this chicken stew when the day is chilly. Some people like stews even better after several hours or even the next day, Many times I will prepare this dish the day before I eat it. For me, it’s definitely more flavorful.
The secret to a great estofado de pollo, is to cook the meat at a very low heat. This way it will be fork tender, and the flavors will meld together to give it its wonderful and comforting taste. I also use this same recipe, but I replace the chicken with beef stew pieces and substitute chicken stock for beef stock.
Chicken Stew (Estofado de Pollo)
Prep time: 25 minutes
Cooking time: 1 hour
- 4 chicken legs and thighs
- Salt and pepper
- 4 tablespoons vegetable oil
- 1 cup onion, finely diced
- 2 garlic cloves, finely diced
- 4 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
- Parsley sprigs
- Season the chicken with salt and pepper.
- Heat 2 tablespoons of vegetable 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 6 minutes. Add the tomato paste and stir, cook for 3 minutes.
- Put the chicken back in the saucepan, add the wine, bring to a boil, and add chicken stock and the bay leaf. Cover, lower heat and cook for 30 minutes.
- Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15 – 20 minutes or until vegetables are soft.
- Serve with rice and garnish with parsley sprigs.
Cover photo: EatPeru