Peruvian•dinner•intermediate

Estofado de Pollo Peruano

Name: Estofado de Pollo Peruano
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Peruvian
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

A comforting Peruvian chicken stew that brings a vibrant taste of Lima's bustling streets to your home.

Prep Time

20 min

Cook Time

60 min

Total Time

80 min

Servings

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

Instructions

1
Season the chicken thighs with salt and pepper.
2
Heat the vegetable oil in a large pot over medium-high heat. Add the chicken thighs and brown them on all sides. Set aside.
3
In the same pot, add the chopped onion and cook until translucent.
4
Stir in the minced garlic and ají panca paste and cook for a couple of minutes until fragrant.
5
Add the diced tomatoes, sliced carrots, chicken stock, bay leaf, cumin, and oregano. Bring to a simmer.
6
Return the chicken to the pot. Cover and let it stew over low heat for 45 minutes or until the chicken is tender.
7
Add the frozen peas and simmer for an additional 10 minutes.
8
Taste for seasoning and adjust with salt and pepper as needed.
9
Serve the estofado over cooked white rice and garnish with fresh chopped cilantro.

Chef's Tip

For an authentic touch, try using Peruvian ají panca, which adds a unique smoky flavor to the stew.

Fun Fact

Estofado de pollo is a testament to Peru's culinary fusion, with Spanish influences evident in the use of tomate (tomatoes) and orégano (oregano).

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fandango

I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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