Estofado De Pollo Chicken Stew Food

ESTOFADO DE POLLO (CHICKEN STEW )

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 (CHICKEN STEW )

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

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

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.