Estofado de Pollo

Name: Estofado de Pollo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g chicken; 2 tomatoes; 2 carrots; 1 onion; 1 handful peas; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Estofado de Pollo is a staple of the Peruvian home kitchen, a dish that finds its place on the family table with comforting regularity. Passed down through generations, it's prepared with an intuitive touch—salt measured by feel and a generous hand with the fat. The recipe reflects the heart of domestic cooking, where precision is replaced by experience and the joy of feeding loved ones.

The dish is a warm embrace, with tender chicken mingling with the sweetness of carrots and the brightness of tomatoes. Onions and peas add harmony, making each bite a celebration of uncomplicated flavors. This estofado is not just a meal but an experience—one plate at a time, shared with those who matter most.

Ingredients

800 gchicken
2tomatoes
2carrots
1onion
1 handfulpeas
to tastefine sea salt

Method

Begin by patting the 800 g of chicken dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and your choice of spices, such as cumin or paprika, to enhance its flavor. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chicken pieces and brown them on all sides until they develop a golden crust. This should take about 4-5 minutes per side, and the chicken should release easily from the pot when it's ready to turn.
While the chicken is browning, prepare the vegetables. Dice 1 onion and 2 tomatoes, and slice 2 carrots into rounds. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the diced onion and cook until it becomes translucent and tender, stirring occasionally to prevent sticking.
Add the diced tomatoes to the pot with the onions, stirring to combine. Cook until the tomatoes break down and form a thick sauce, about 5-7 minutes. The mixture should be fragrant and slightly caramelized, which will add depth to the stew.
Return the browned chicken to the pot, nestling it into the tomato and onion mixture. Add the sliced carrots and a handful of peas. Stir everything together to ensure the chicken is coated in the sauce. Cover the pot with a lid and reduce the heat to low, allowing the stew to simmer gently. Cook until the chicken is cooked through and tender, and the carrots are soft when pierced with a fork.
If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed. The sauce should be rich and flavorful, coating the back of a spoon.
Finish the dish by stirring in a handful of freshly chopped herbs, such as cilantro or parsley, to add a fresh, vibrant note. Serve the Estofado de Pollo hot, ideally with rice or potatoes, allowing the flavors to meld together on the plate.