Estofado de Pollo (Chicken Stew)
Estofado de pollo is a Peruvian chicken stew built on a short list of pantry ingredients. Cumin and a splash of dry white wine season the broth, while sliced aji amarillo adds the fruity heat that marks much of Peruvian cooking. The chicken simmers on the bone, so the broth gets body without extra work. Carrots, potatoes and peas cook in the same pot, and steamed white rice soaks up the rest.
Instructions
Heat the oil in a large Dutch oven over medium heat. Add the onion and garlic and cook until the onion starts to soften.
Stir in the chopped tomato and the chicken pieces. Let the chicken take on a little color, then season with salt, pepper and the cumin.
When the chicken is lightly browned, pour in the water and wine and add the bouillon cubes. Cover the pot and simmer over medium-low heat for at least 30 minutes.
Add the carrots, potatoes and peas. Taste the broth and add more cumin, salt or pepper if it needs it.
If the vegetables are not quite covered, add just enough water to let them simmer. They are ready when the carrots and potatoes are tender.
Take the pot off the heat and leave it uncovered for 5 minutes. Serve with plain steamed white rice.
The sliced yellow chile is listed with the ingredients but the source does not say when to add it, so add it with the vegetables if you want its heat in the broth. Red jalapeño can stand in for the yellow chile.
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