Estofado de pollo (chicken stew) is one of the dishes Peruvian cooks make at home on a regular basis. This simple yet extremely tasty dish is healthy, satisfying, and easy to prepare, making it a favorite of people of all ages and backgrounds. Many countries have their own versions of a homey chicken stew, and we can’t say the idea is 100% Peruvian; but wherever it initially came from, this recipe is now a Peruvian staple, that’s for sure.
A few weeks ago I was browsing through The Everything Peruvian Cookbook, our shiny new book, and found the recipe for estofado de pollo. I thought it was time I made a vegetarian version of this dish, and this mushroom stew is what resulted of this experiment. I first wanted to use morel mushrooms as they are in season in New York, where I live, but since I couldn’t find them that day I just went with regular button mushrooms. Instead of white rice, the way Peruvians eat this, I used brown rice to get more fiber and nutrients into my dish. Call me un-Peruvian, but I really never cook white rice for myself anymore, as brown is not only much healthier, but for me it’s tastier too (I like its earthy flavor). I loved my vegetarian estofado. What do you think?
Want to try it? Then click HERE.