Peruvian 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.

PERUVIAN CHICKEN

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.

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.

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)

Steps:

• Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
• Bake in the preheated oven until light golden, 20 to 25 minutes.
• Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
• Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
• Arrange baked fries on plates and place the chicken stir-fry on top.

PERUVIAN CHICKEN STEW

Steps:

• Heat oil in 5-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add ají amarillo paste, garlic salt, turmeric and cumin; cook and stir 1 minute.
• Stir in potatoes and stock; bring to boil. Reduce heat to medium; simmer, uncovered, 15 minutes. Add peas and carrots; simmer 10 minutes longer or until vegetables are tender. Stir in mint. Serve with cooked white rice, if desired.

PERUVIAN STEWED CHICKEN

Steps:

• Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
• Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

PERUVIAN CANARY BEAN STEW

Steps:

• Soak the beans overnight in water.
• The next day, drain and add 4 cups water and the bacon.
• Cover and bring to a boil, lower heat to a simmer.
• In a skillet, heat the oil and sauté the rest of the ingredients until beef is browned.
• Stir the meat mixture into the beans.
• Cover and simmer until beans are tender, about 1 hour.
• Adjust seasoning.
• Serve with rice.
• Cooking time does not include the soaking of the beans overnight.

PERUVIAN CHICKPEA STEW

Steps:

• In a deep pot, saute onions and garlic in oil until onions turn pale brown.
• Add the chickpeas, tomato wedges, diced squash, and all the seasonings.
• Reduce heat, cover, and cook for about 30 minutes. Stir often. Add a few teaspoons of water or vegetable broth if needed.
• Serve hot over cook-ed brown rice.