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.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Place the rice in a pot or electric rice cooker, adding a teaspoon of salt, boil until cooked.
- 2
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.
- 3
In the same oil, fry the onion, tomato, garlic and ground ají panca chili pepper.
- 4
Add the salt, pepper and cumin to taste.
- 5
Add the carrot slices, chicken pieces and the chicken stock, potatoes, peas and cilantro stem. Cook for roughly 25 minutes.
- 6
Serve with a generous portion of rice and decorate with chopped cilantro.