Best 4 Estofado De Pollo Recipes

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"Estofado de pollo", a classic Spanish chicken stew, is a flavorful and comforting dish that has been passed down through generations. This delectable stew is characterized by tender chicken simmered in a rich and aromatic sauce made with an array of vegetables, herbs, and spices. With its vibrant colors and enticing aromas, "estofado de pollo" is sure to tantalize your taste buds and become a staple in your culinary repertoire. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will provide you with everything you need to know to prepare an unforgettable "estofado de pollo".

Let's cook with our recipes!

ESTOFADO DE POLLO (CHICKEN STEW )



Estofado de Pollo (Chicken Stew ) image

Provided by Peru Delights

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 15

4 chicken legs and thighs
Salt and pepper
4 tablespoons vegetable oil
1 cup onion, finely diced
2 garlic cloves, finely diced
2 tablespoons tomato paste
½ cup sweet wine (optional)
2 cups chicken stock
1 bay leaf
4 medium sized yellow potatoes, peeled
1 cup carrots, peeled and cut in thin slices
½ cup green peas
½ cup raisins
White fluffy rice or pasta
Parsley sprigs

Steps:

  • Season the chicken with salt and pepper.
  • Heat 2 tablespoons oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
  • Add the remaining oil to the saucepan and when hot, add the onion and garlic. Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes. Add the tomato paste and stir, cooking for 3 minutes.
  • Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes.
  • Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15 - 20 minutes or until the vegetables are soft.
  • Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.

ESTOFADO DE POLLO RECIPE - PERUVIAN CHICKEN STEW



Estofado De Pollo Recipe - Peruvian Chicken Stew image

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.

Provided by EatPeru.com

Categories     Lunch     Main Dish

Number Of Ingredients 14

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
¼ cup of vegetable oil
2 tbsp of ground ají panca chili pepper
3 cilantro stem
Salt, pepper and cumin ( to taste)

Steps:

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

ESTOFADO DE POLLO



Estofado De Pollo image

Peruvian. There isn't a whole lot of wow factor here but it is a good mild dish that is fairly easy to make that my whole family will eat. The raisins add a nice sweetness as does the paprika but overall it is a rather bland dish that some may find comforting.

Provided by invictus

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 -8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup onion, chopped
1 garlic clove, peeled and chopped
2 tablespoons tomato paste
2 tablespoons paprika
1/2 cup white wine
2 cups chicken broth
1 cup carrot, sliced
4 medium potatoes, peeled and quartered
1 cup frozen peas
1/4 cup raisins

Steps:

  • Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
  • Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.

PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO)



PERUVIAN BRAISED CHICKEN (ESTOFADO DE POLLO) image

Categories     Chicken     Olive     Poultry     Tomato     Braise     Wheat/Gluten-Free     Healthy

Yield 4 servings

Number Of Ingredients 13

2 lb of your favourite cuts of chicken
2 medium onions, diced
1 cup frozen peas
1/3 cup vegetable oil
3/4 cup red wine
1 4 oz can tomato paste
3 cloves of garlic, diced
1 carrot, diced finley
1/4 cup whole black olives
1/4 cup raisins
1/2 cup chicken broth
Salt, pepper to taste
Serve with: boiled potatoes and rice.

Steps:

  • Add oil to medium-hot pan and brown chicken, about 3-5 minutes each side. Set aside. In the same pan add onion, garlic and sautee until onion is translucent, about 5 minutes. Add wine and allow to simmer until reduced, about 5 minutes. Add tomato paste, salt and pepper. Stir to incorporate well. Add the browned chicken and all remaining ingredients. Simmer on stovetop until chicken is cooked, at least 30 minutes.

Tips for Making the Best Estofado de Pollo:

  • Use a high-quality chicken: Opt for fresh, free-range chicken for the best flavor and texture.
  • Brown the chicken pieces well: This step helps to develop rich, caramelized flavors in the stew.
  • Use a flavorful cooking liquid: A combination of chicken broth and white wine adds depth and complexity to the stew.
  • Add plenty of vegetables: A variety of vegetables, such as potatoes, carrots, and peas, add color, texture, and nutrients to the stew.
  • Season the stew well: A combination of garlic, oregano, cumin, and paprika adds a warm, savory flavor to the stew.
  • Simmer the stew for at least 30 minutes: This allows the flavors to meld and the chicken to become tender.
  • Serve the stew with your favorite sides: Rice, mashed potatoes, or crusty bread are all great options.

Conclusion:

Estofado de Pollo is a delicious and comforting stew that is perfect for a family meal. With its tender chicken, flavorful broth, and hearty vegetables, this stew is sure to be a hit. So next time you're looking for a satisfying and easy-to-make meal, give Estofado de Pollo a try.

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