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.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Place the rice in a pot or electric rice cooker, adding a teaspoon of salt, boil until cooked.
2. 2Heat 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. 3In the same oil, fry the onion, tomato, garlic and ground ají panca chili pepper.
4. 4Add the salt, pepper and cumin to taste.
5. 5Add the carrot slices, chicken pieces and the chicken stock, potatoes, peas and cilantro stem. Cook for roughly 25 minutes.
6. 6Serve with a generous portion of rice and decorate with chopped cilantro.