Estofado de Pollo

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry and season all over with the salt and black pepper. Dust lightly with the plain flour; this helps the stew brown better and gives the sauce a gentle body without becoming pasty.

   500 g bone-in chicken thighs, skin removed6 g fine salt2 g black pepper12 g plain flour
2. 2

   Heat the vegetable oil in a wide heavy pan or shallow pot over medium-high heat. Brown the chicken for 3-4 minutes per side until lightly golden, then remove to a plate. Do not worry if it is not cooked through yet; it will finish in the stew.

   20 ml vegetable oil500 g bone-in chicken thighs, skin removed
3. 3

   Lower the heat to medium. Add the red onion and cook for 4 minutes, stirring, until softened and starting to turn translucent. Add the garlic and cook for 30 seconds until fragrant, then add the chopped tomato and tomato paste. Cook for 3-4 minutes, stirring often, until the tomato looks slightly jammy and the oil begins to separate at the edges.

   150 g red onion, finely diced10 g garlic cloves, minced150 g ripe tomato, finely chopped15 g tomato paste
4. 4

   Pour in the dry red wine and scrape the bottom of the pan well to dissolve the browned bits; these add depth to the finished sauce. Simmer for 2 minutes to cook off most of the raw alcohol.

   100 ml dry red wine
5. 5

   Return the chicken to the pan. Add the chicken stock, carrot, potato, olives, capers, and bay leaf. The liquid should come about two-thirds up the chicken; if needed, add a small splash of water. Bring to a gentle simmer, cover partially, and cook for 22-25 minutes, turning the chicken once, until the potatoes are tender and the chicken reaches doneness and pulls easily from the bone.

   500 g bone-in chicken thighs, skin removed250 ml chicken stock120 g carrot, sliced into 1 cm rounds300 g waxy potato, peeled and cut into 3 cm chunks40 g pitted black olives15 g capers, drained1 bay leaf
6. 6

   Add the green peas for the last 3 minutes of cooking. Uncover if the sauce looks thin and let it bubble gently until lightly thickened and glossy. Taste and adjust seasoning if needed.

   80 g green peas
7. 7

   Turn off the heat and let the stew rest for 5 minutes so the sauce settles and the flavors meld. Discard the bay leaf, sprinkle with fresh parsley, and serve hot with plenty of sauce spooned over the chicken and vegetables.

   8 g fresh parsley, chopped

Origin & History

Estofado de Pollo is a beloved home-style stew in Peru, part of a wider family of Iberian-influenced estofados that became rooted in local cooking. The Peruvian version often combines chicken, vegetables, wine, tomatoes, olives, and sometimes peas or raisins, reflecting the country’s blend of Spanish techniques and local pantry staples.