Estofado de Pollo
This classic Estofado de Pollo is a comforting Peruvian chicken stew with tender potatoes, sweet carrots, briny olives, and capers in a rich tomato-wine sauce. It is deeply savory yet bright, with a glossy broth perfect for spooning over rice or eating just as it is.
Ingredients
Para el pollo y la base
- 500 gbone-in chicken thighs, skin removed
- 6 gfine salt
- 2 gblack pepper
- 12 gplain flour
- 20 mlvegetable oil
- 150 gred onion, finely diced
- 10 ggarlic cloves, minced
- 150 gripe tomato, finely chopped
- 15 gtomato paste
Para el guiso
- 100 mldry red wine
- 250 mlchicken stock
- 120 gcarrot, sliced into 1 cm rounds
- 300 gwaxy potato, peeled and cut into 3 cm chunks
- 80 ggreen peas
- 40 gpitted black olives
- 15 gcapers, drained
- 1bay leaf
Para terminar
- 8 gfresh parsley, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a more traditional presentation, serve with steamed white rice alongside to soak up the sauce; rice is not included in the nutrition.
- •Waxy potatoes hold their shape better than floury ones and keep the stew from turning cloudy.
- •If using boneless chicken thighs, reduce the covered simmering time by about 5 minutes and check early for doneness.
- •Olives and capers already add saltiness, so taste the sauce before adding any extra salt at the end.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free