Estofado de pollo is a hearty stew made with chicken, vegetables, potato and ají panca chili pepper, and can be found in Peruvian households and restaurants year-round. Great for lunch or dinner. This dish takes about an hour to prepare and serves 4 people.
3mediumbaking potatoespeeled and cut into 8 pieces
1Russet potatopeeled and cut into 8 pieces
9ouncesof riceuncooked
2clovesof garlicfinely chopped
1red oniondiced
3mediumtomatoesfinely chopped
2cupsof chicken stock
¼cupof vegetable oil
2tbspof ground ají panca chili pepper
3cilantro stem
Salt, pepper and cumin to taste
Instructions
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.
Notes
Seal the chicken before adding all the ingredients. This prevents the chicken from breaking up, and also improves the flavor of the meat.