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Estofado de pollo
Estofado de pollo: Peru's gentle Sunday chicken stew with tomato, carrots, peas and potatoes
Estofado de pollo is the mild, homely chicken stew of Lima's family kitchens and school lunches, usually on the table on a weekday or a quiet Sunday with white rice. Chicken pieces are browned, then braised in a sauce of onion, garlic, tomato, a little ají panca paste and bay, with carrots, peas and yellow potatoes cooked right in the pot until the sauce is thick and orange. It is comforting rather than hot. The usual mistake is boiling it hard, which shreds the potatoes and dries the chicken; keep it at a lazy bubble. Chef's tip: use a few yellow potatoes along with waxy ones; they collapse slightly and thicken the sauce naturally.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb chicken thighs and drumsticksskin removed
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 red onionfinely chopped
- 4 cloves garliccrushed
- ½ tsp ground cumin
- 3 tomatoesgrated, skins discarded
- 1 bay leaf
- 1 ¾ cups chicken stock
- 2 carrotsin chunks
- 1 ⅛ lb yellow or waxy potatoespeeled and halved
- 5 ½ oz peasfresh or frozen
- 2 tbsp parsleychopped
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Method
0/6 doneStep 1: Season the 2 ¼ lb chicken thighs and drumsticks with 1 tsp salt and ½ tsp black pepper. Heat the 2 tbsp vegetable oil in a casserole over a medium-high heat and brown the pieces for 4 minutes a side. Set aside.
10 minStep 2: Lower the heat, add the 1 red onion and cook for 6 minutes until soft and golden. Stir in 4 cloves garlic, 1 tbsp ají panca paste (or 1 tsp sweet paprika) and ½ tsp ground cumin for 1 minute.
7 minStep 4: Return the chicken with the 1 ¾ cups chicken stock, 2 carrots and 1 ⅛ lb yellow or waxy potatoes. Cover and simmer gently for 25 minutes.
25 minStep 5: Add the 5 ½ oz peas and simmer uncovered for 6 minutes. The chicken is done when the juices run clear and the thickest piece reaches 165°F; the potatoes should be soft at the edges.
6 minStep 6: Taste for salt, scatter with 2 tbsp parsley and serve with white rice.
1 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 40 g
- Carbs
- 32 g
- Fat
- 17 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does estofado de pollo take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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