Estofado De Pollo Food
ESTOFADO DE POLLO
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
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.
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.
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4.1/5 (98)Estimated Reading Time 3 minsCategory SegundosCalories 310 per serving
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4.1/5 (98)Estimated Reading Time 3 minsCategory SegundosCalories 310 per serving
- Seguidamente en una olla vierte dos cucharadas de aceite vegetal y deja calentar a fuego lento.
- Cuando el aceite esté caliente agrega las presas de pollo para sellarlas (dorarlas solamente por fuera). Cuando ya estén en su punto, retíralas y reserva.
- En la misma olla y con el mismo aceite que quedó de sellar las presas, realiza un aderezo, si falta aceite, echa un poco más. Luego agrega el ajo, la cebolla, el ají amarillo y el ají panca. Fríe hasta que la cebolla haya tomado un aspecto transparente.
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Cocinar por 5 minutos. Retornar las presas de pollo a la olla. Agregar 2 tazas de agua y cocinar por 5 minutos. Agregar las arvejas, las zanahorias, la hoja de laurel y las papas cortadas por la mitad. Cocinar por 10 minutos más a fuego medio hasta obtener una textura más espesa. Una vez listo, retirar la hoja de laurel.
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