Peruvian stewed chicken, also known as "Estofado de Pollo", is a delectable dish that encapsulates the vibrant flavors and culinary heritage of Peru. This aromatic stew combines tender chicken, an assortment of vegetables, and a flavorful sauce that is rich in spices and Peruvian influences. Whether you're a seasoned cook or just starting to explore Peruvian cuisine, this article will guide you through the art of creating an exceptional Peruvian stewed chicken that will tantalize your taste buds and transport you to the heart of Peruvian gastronomy.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by EatPeru.com
Number Of Ingredients 14
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.
PERUVIAN CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving.
Tips:
- To make the chicken more flavorful, marinate it in a mixture of Peruvian spices, such as cumin, oregano, paprika, and chili powder, for at least 30 minutes before cooking.
- If you are using a whole chicken, cut it into 8 pieces before cooking. This will help the chicken cook more evenly.
- Brown the chicken in a large pot or Dutch oven over medium heat before adding the other ingredients. This will help to develop the flavor of the chicken and prevent it from becoming dry.
- Add plenty of vegetables to the stew, such as potatoes, carrots, corn, and peas. This will make the stew more hearty and nutritious.
- Simmer the stew for at least 1 hour, or until the chicken is cooked through and the vegetables are tender.
- Serve the stew with a side of rice or bread.
Conclusion:
Peruvian Stewed Chicken is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love