Estofado de Pollo (Peruvian Chicken Stew)

Brown the chicken

Season the chicken with 1 teaspoon of the salt and all the black pepper. Heat the oil in a large pot over medium-high heat and cook the chicken pieces for about 3 minutes per side, until golden on each side.

• 1.2 kg chicken pieces
• 1 tsp salt
• ½ tsp black pepper
• 3 tbsp vegetable oil

✅ Done when: chicken pieces are golden brown on both sides

Make the aderezo

In the same pot over medium heat, cook the chopped onion for about 6 minutes until soft. Stir in the garlic and ají panca paste and cook for 2 minutes until fragrant, then add the blended tomatoes and bay leaves and simmer over medium-low heat for about 6 minutes until the sauce thickens.

• 1 red onion
• 3 garlic cloves
• 1 tbsp ají panca paste
• 4 blended tomatoes
• 2 bay leaves

✅ Done when: sauce has thickened and starts to separate from the oil at the edges

Simmer

Return the browned chicken to the pot with the sauce, then add the chicken stock, carrots, potatoes and the remaining salt. Cover and simmer over low heat for about 25 minutes, until the chicken and potatoes are tender.

• 1.2 kg browned chicken
• all the sauce from step 2
• 250 ml chicken stock
• 2 carrots
• 4 potatoes
• ¼ tsp salt

✅ Done when: chicken and potatoes are fork-tender and the chicken reaches a safe internal temperature of 74°C/165°F

Add the peas and raisins

Stir in the peas and raisins and cook uncovered over medium heat for about 5 minutes, until the sauce thickens slightly.

• 100 g frozen peas
• 30 g raisins

✅ Done when: sauce thickens and coats the vegetables

Serve

Remove the bay leaves and discard them, then serve the stew hot with steamed white rice.

• 2 bay leaves (to remove)
• to serve white rice