A comforting Peruvian chicken stew that brings a vibrant taste of Lima's bustling streets to your home.
Did you know?
Estofado de pollo is a testament to Peru's culinary fusion, with Spanish influences evident in the use of tomate (tomatoes) and orégano (oregano).
Imagine the vibrant colors of the Peruvian highlands and the sizzle of fragrant spices on a busy Lima street. This is where our culinary journey takes us today with a classic Estofado de Pollo. It is a hearty, comforting dish that is sure to bring the essence of Peru to your dining table.
As you prepare your ingredients, picture the bustling markets of Peru, with vendors selling a vibrant array of produce, meats, and spices. Each component of this dish stands as a testament to the diverse culinary landscape of this beautiful country. The chicken, bathing in a savory tomato base, infused with the subtle heat from the ají panca, and a hint of sweetness from the carrots and peas, is a melody of flavors that dances on the palate. Served over a bed of fluffy rice, this stew is a warm embrace on a cold day, or a satisfying repast after a long day's work.
Ingredients
- 4 chicken thighs
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons of ají panca paste
- 400 grams of canned diced tomatoes
- 2 medium carrots, sliced
- 100 grams of frozen peas
- 250 ml of chicken stock
- 1 bay leaf
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked white rice, for serving
Steps
- Season the chicken thighs with salt and pepper.
- Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and brown them on all sides. Set aside.
- In the same pot, add the chopped onion and cook until translucent.
- Stir in the minced garlic and ají panca paste and cook for a couple of minutes until fragrant.
- Add the diced tomatoes, sliced carrots, chicken stock, bay leaf, cumin, and oregano. Bring to a simmer.
- Return the chicken to the pot. Cover and let it stew over low heat for 45 minutes or until the chicken is tender.
- Add the frozen peas and simmer for an additional 10 minutes.
- Taste for seasoning and adjust with salt and pepper as needed.
- Serve the estofado over cooked white rice and garnish with fresh chopped cilantro.
Add some extra love
For an authentic touch, try using Peruvian ají panca, which adds a unique smoky flavor to the stew.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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