Estofado de Pollo (Chicken Stew )
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 chicken legs and thighs
  • Salt and pepper
  • 4 tablespoons vegetable oil
  • 1 cup onion, finely diced
  • 2 garlic cloves, finely diced
  • 2 tablespoons tomato paste
  • ½ cup sweet wine (optional)
  • 2 cups chicken stock
  • 1 bay leaf
  • 4 medium sized yellow potatoes, peeled
  • 1 cup carrots, peeled and cut in thin slices
  • ½ cup green peas
  • ½ cup raisins
  • White fluffy rice or pasta
  • Parsley sprigs
  1. Season the chicken with salt and pepper.
  2. Heat 2 tablespoons oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
  3. 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.
  4. 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.
  5. Add the potatoes, carrots, green peas, and raisins. Continue cooking for 15 - 20 minutes or until the vegetables are soft.
  6. Serve with rice, or as a pasta sauce, and garnish with parsley sprigs.
Recipe by PERU DELIGHTS at