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Delicious Estofado De Pollo (Rich And Aromatic Chicken Stew)

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Estofado de Pollo, a traditional Spanish stew, is a symphony of flavors, where tender chicken pieces dance with the boldness of tomatoes, garlic, onions, and a blend of aromatic herbs. Simmered to perfection, this dish envelops the senses, inviting a journey to the heart of Spanish cuisine. Each spoonful is a testament to the rich culinary heritage, offering warmth and comfort in every bite.

If that is something you love, then you will love Peruvian estofado de pollo – a delightful chicken stew with all your favorite ingredients. 

It doesn’t matter what time of year it is, and this dish has a place in every household in Peru. The good news is, this dish is so easy anyone can make it!

Estofado de Pollo

Nothing is intimidating about this mouthwatering delight, so you can get your family to help, too.

If you want to recreate this delicious recipe, read through all the steps – you won’t regret it.  

What Is Peruvian Estofado De Pollo? 

Estofado de Pollo is a cherished Peruvian stew with tender chicken pieces simmered in a rich, savory tomato sauce. This delectable dish boasts a mix of sweet and salty flavors with ingredients like potatoes, olives, and a hint of sugar.

Infused with aromatic spices and garnished with hard-boiled eggs, Estofado de Pollo stands as a testament to Peru’s diverse culinary heritage, offering a comforting taste of home to locals and an unforgettable experience to visitors.

Estofado de Pollo

Can You Vary Peruvian Estofado De Pollo With Other Ingredients?

Certainly! Peruvian Estofado de Pollo is versatile and can be tailored to various dietary preferences:

  • Keto Replace potatoes with low-carb vegetables like radishes. Opt for a thicker, reduced tomato sauce to minimize carbs.
  • Paleo Use coconut oil instead of vegetable oil. Eliminate white rice; serve with cauliflower rice or increase vegetable content.
  • Gluten-Free The traditional recipe is inherently gluten-free. Just ensure that your chicken stock is free from gluten additives.
  • Whole30 Omit sugar and peas, and use compliant chicken stock. Swap regular rice with cauliflower rice.
  • Vegetarian Skip the chicken and add hearty veggies such as bell peppers, zucchini, and eggplant. Use vegetable stock.
  • Vegan Besides the vegetarian modifications, omit eggs and increase the variety of vegetables or include tofu for protein.
Estofado de Pollo

Recipe Directions

  1. Measure and wash your rice, then cook it in an electric rice cooker. If you don’t have one of these, simmer it on the stovetop – just remember to add some salt to it!
  2. Get a pot and add in your vegetable oil. Allow it to heat up, and fry the chicken pieces until they are sealed. This will only take a few minutes – your goal is not to cook the chicken through! Once sealed, remove the chicken from the pot and set it aside.
  3. Add your garlic, tomato, onion, and ground chili pepper in that same pot, and fry everything together.
  4. Add your salt, pepper, and cumin according to your preferences.
  5. Add the chicken stock to the pot and your chopped carrot, potato, peas, and cilantro stem. Place the sealed chicken back in the pot.
  6. Cook everything on a simmer for around 25 minutes until everything is cooked.

NOTE: You might want to chop up your potatoes if you do not think they will cook within 25–30 minutes!

Estofado de Pollo

Variations, Add-Ons, And Toppings 

  • Spice Variations: Swap ground ají .panca with ají amarillo for a different chili profile, or use smoked paprika for a smoky undertone.
  • Add-Ons: Introduce bell peppers, zucchini, or corn kernels for extra veggie richness. Incorporate chorizo slices for an added smoky and spicy touch.
  • Meat Substitutes: For a pescatarian twist, use fish or shrimp instead of chicken. Vegetarians can opt for tofu or tempeh.
  • Sauce Enhancer: Red or white wine can deepen the sauce flavor. Add it after frying the onions and reduce before proceeding.
  • Toppings: Before serving, sprinkle with crumbled queso fresco, chopped green onions, or freshly chopped parsley.
  • Sides: Serve alongside avocado slices, or offer crusty bread for dipping in the rich sauce.
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Can I Make Peruvian Estofado De Pollo In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Transfer everything, including other ingredients, to the slow cooker after frying the chicken and sautéing the vegetables in a pan. 
  • Cook on low for 6-8 hours or high for 3-4 hours. This method melds the flavors beautifully over time and results in tender chicken.

Instant Pot

  • Use the sauté function to fry the chicken and sauté the veggies. 
  • Add the rest of the ingredients. Secure the lid and set the pot to “Pressure Cook” or “Manual” for 15-20 minutes. 
  • Once done, release pressure naturally for 10 minutes, then quickly release. This method significantly cuts down the cooking time while retaining deep flavors.
Estofado de Pollo

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought and homemade broths can work for Peruvian Estofado De Pollo, but there are considerations:

Store-Bought Broth

  • Convenience: It’s quick and easy, especially if you’re short on time.
  • Flavor Consistency: Commercial broths usually have a consistent flavor.
  • Sodium Levels: These can be high in store-bought broths. Opt for low-sodium versions if available, and adjust the salt in the recipe accordingly.
  • Additives: Check labels for preservatives or additives if you’re particular about ingredients.

Homemade Broth

  • Flavor Depth: Homemade allows a richer, fuller flavor tailored to your preference.
  • Natural: No additives or preservatives.
  • Effort: It takes more time and planning, but the result is often worth the effort.
Estofado de Pollo

How To Serve ?

Serving Peruvian Estofado De Pollo at its best requires a combination of presentation, accompaniments, and ambiance:

  • Hot and Fresh: Serve immediately after cooking to retain the dish’s warmth and aroma.
  • Accompaniments: Pair with steamed white rice or quinoa to soak up the flavorful sauce.
  • Garnish: Sprinkle freshly chopped cilantro for a burst of color and aroma.
  • Diverse Bowls: Use deep dishes or bowls to hold the stew and emphasize its rich texture.
  • Condiments: Offer slices of lime for a zesty squeeze and a side of ají sauce for extra spice.
  • Ambiance: Complement with soft Andean music and colorful Peruvian decor to elevate the dining experience.
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Perfect Side Dishes

  • Feel free to serve this dish with all kinds of things! The traditional option is a generous serving of rice. Still, you could even enjoy estofado de pollo with French fries, tortillas, or even pasta. 
  • You could up the vegetables in the dish if you would prefer not to have any side with it, too. However, we would stick with good old rice – it’s classic.
Estofado de Pollo

Storage & Make Ahead

  • Storage: Cool the Estofado de Pollo quickly and transfer it into airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze it for up to 2 months, ensuring it retains its flavor and texture.
  • Reheating: Thaw in the refrigerator if frozen, then warm it on the stove over medium heat until thoroughly heated. Add a bit of chicken broth if necessary to adjust consistency.
  • Make Ahead: The flavors of Estofado de Pollo deepen with time, making it an excellent make-ahead dish. Prepare it a day in advance and store it in the refrigerator. This allows the ingredients to meld together, enhancing the overall taste and richness of the stew. Before serving, gently reheat on the stove.
Estofado de Pollo

What Can We Do With Leftovers? 

  • Chicken Tacos: Shred the chicken, heat it in the sauce, and use it as a filling for tacos. Add fresh lettuce, salsa, and cheese.
  • Stuffed Bell Peppers: Mix rice and chicken pieces, stuff into bell peppers, and bake.
  • Chicken Salad: Toss shredded chicken with mayo, lime, and fresh veggies.
  • Quesadillas: Use the chicken as a filling with cheese and grill.
  • Pasta Stir-In: Add the stew to cooked pasta for a quick and flavorful meal.
  • Chicken Wraps: Wrap chicken, rice, and veggies in a tortilla for a fulfilling lunch.
  • Savory Crepes: Fill crepes with the chicken mixture for a twist.
  • Soup Enhancement: Add the leftover stew to a fresh batch of broth, toss in new veggies, and simmer.

Tips

  • Quality Chicken: Use bone-in chicken pieces for more flavor and juiciness.
  • Brown the Chicken: Sear the chicken before stewing to add depth to the flavor.
  • Low and Slow: Simmer the stew on low heat to ensure the chicken is tender and flavors are well-blended.
  • Herbs and Spices: Don’t skimp on the paprika, oregano, and bay leaves; they are key to authentic taste.
  • Olives and Capers: Add these towards the end of cooking to maintain their distinct flavors and textures.
  • Adjust Thickness: If the stew is too thin, thicken with a flour or cornstarch slurry; if too thick, thin with chicken broth.
  • Rest Before Serving: Let the stew sit for a few minutes after cooking to allow flavors to settle and intensify.
Delicious Estofado De Pollo (Rich And Aromatic Chicken Stew)

Delicious Estofado De Pollo (Rich And Aromatic Chicken Stew)

0 from 0 votes
Course: soup recipe
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

550

kcal

Peruvian Estofado De Pollo is a rich and aromatic chicken stew infused with the unique flavors of ají panca chili, cumin, and cilantro. Tender chicken, hearty potatoes, and vibrant vegetables come together in a robust broth, offering a delectable taste of Peru in every bite.

Ingredients

  • 8 8 Chicken Drumsticks (Preferred)

  • 2 2 Carrots (Peeled And Sliced)

  • 1 Cup 1 Peas

  • 2 2 Russet Potatoes (Peeled And cubed)

  • 2 2 Baking Potatoes (Peeled And cubed)

  • 4 4 Garlic Cloves (Minced)

  • 2 Cups 2 Rice

  • 4 4 Tomatoes (Finely Chopped)

  • 1 Large 1 Onion (Finely Chopped)

  • 3 Tablespoons 3 Vegetable Oil

  • 1/4 Cup 1/4 Cilantro (Finely Chopped)

  • 4 Cups 4 Chicken Stock

  • 1 Tablespoon 1 Ground Ají Panca Chili Pepper

  • 1 Teaspoon 1 Cumin

  • Salt (To Taste)

  • Pepper (To Taste)

Step-By-Step Directions

  • Measure and wash your rice, then cook it in an electric rice cooker. If you don’t have one of these, simmer it on the stovetop – just remember to add some salt to it!
  • Get a pot and add in your vegetable oil. Allow it to heat up, and fry the chicken pieces until they are sealed. This will only take a few minutes – your goal is not to cook the chicken through! Once sealed, remove the chicken from the pot and set it aside.
  • Add your garlic, tomato, onion, and ground chili pepper in that same pot, and fry everything together.
  • Add your salt, pepper, and cumin according to your preferences.
  • Add the chicken stock to the pot and your chopped carrot, potato, peas, and cilantro stem. Place the sealed chicken back in the pot.
  • Cook everything on a simmer for around 25 minutes until everything is cooked.
  • EQUIPMENT LIST
  • Heavy-bottomed Pot
  • Sharp Chef’s Knife
  • Wooden Spoon
  • Rice Cooker
  • Ladle
  • Cutting Board
  • Measuring Cups and Spoons
  • Colander
  • Tongs
  • Grater or Mortar & Pestle

Notes

  • The dish’s flavors deepen when allowed to rest overnight, making leftovers even more savory.
  • Opt for organic chicken for a cleaner, richer taste.
  • To enhance the stew’s depth, consider using homemade chicken broth.
  • The dish pairs beautifully with Peruvian beverages like chicha morada.
  • Aji panca chili provides authenticity; however, its mildness means you can adjust for heat without overpowering the dish.
  • Vegetarians might consider replacing chicken with hearty mushrooms or tofu, adjusting cooking times accordingly.
  • If the stew becomes too thick upon reheating, a chicken stock or water splash can adjust consistency.

Nutrition Table

Nutrition Table

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