Receta de estofado de pollo peruano

Ingredientes

• 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
• 1/4 cup of vegetable oil
• 2 tbsp of ground ají panca chili pepper
• 3 cilantro stem
• Salt, pepper and cumin ( to taste)

Preparación

1. 1

   Place the rice in a pot or electric rice cooker, adding a teaspoon of salt, boil until cooked.

2. 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. 3

   In the same oil, fry the onion, tomato, garlic and ground ají panca chili pepper.

4. 4

   Add the salt, pepper and cumin to taste.

5. 5

   Add the carrot slices, chicken pieces and the chicken stock, potatoes, peas and cilantro stem. Cook for roughly 25 minutes.

6. 6

   Serve with a generous portion of rice and decorate with chopped cilantro.