RCI-SP.004.0133.001
Estofado de pollo
Estofado de pollo from the Recidemia collection
Prep40 min
Cook35 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- One whole chicken1 unitcut into pieces (breast cut into four pieces)
- carrots3 largecut into thirds and sliced lengthwise
- onion1 largediced
- potatoes3 largecut into four pieces each
- garlic2 cloveschopped
- Roma tomato1 mediumchopped
- 1/2 cup
- 1/4 cup
- 1 unit
- 1 tsp
- 1/4 cup
- 1 quart
- chicken bullion cubes2 unit
- seeded and thinly sliced1 unitlengthwise hot yellow pepper (aji amarillo) or red jalapeño may be substituted
Method
1
Peel and chop the carrots, potatoes, and onion into bite-sized pieces, and mince the garlic cloves. Set all prepared vegetables aside.
10 minutes
2
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt, pepper, and cumin, then sear them in the hot oil until golden brown on all sides.
8 minutes
3
Remove the chicken and set aside, then add the onion and garlic to the same pot and sauté until softened and translucent.
5 minutes
4
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly.
3 minutes
5
Return the chicken to the pot and add the carrots, potatoes, and enough water to nearly cover the ingredients. Stir to combine.
2 minutes
6
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently until the chicken is cooked through and the vegetables are tender.
35 minutes
7
Add the peas to the pot and stir them in gently. Continue simmering uncovered until the peas are heated through and the broth has thickened slightly.
7 minutes
8
Taste and adjust seasoning with additional salt, pepper, or cumin as needed, then serve the estofado hot directly from the pot.