RCI-MT.006.0114.001
Estofado de pollo
Estofado de pollo from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- One whole chicken1 unitcut into pieces (breast cut into four pieces)
- carrots3 largecut into thirds and sliced lengthwise
- onion1 largediced
- potatoes3 largecut into four pieces each
- garlic2 cloveschopped
- Roma tomato1 mediumchopped
- frozen peas1/2 cup
- oil1/4 cup
- Salt and pepper to taste1 unit
- ground cumin1 tsp
- dry white wine1/4 cup
- water1 quart
- chicken bullion cubes2 unit
- seeded and thinly sliced1 unitlengthwise hot yellow pepper (aji amarillo) or red jalapeño may be substituted
Method
1
In large Dutch oven, heat oil and saute onion and garlic. Once onion begins to soften, add chopped tomato and chicken pieces. Slightly brown the chicken pieces, salt and pepper and add the ground cumin.
2
Once chicken has lightly browned, add the water, bullion cubes and wine. Cover and allow chicken to simmer at medium-low heat for at least 30 minutes.
3
Add the carrots, potatoes, and peas. Taste broth, as more cumin or salt and pepper may be needed. Add just enough water to simmer vegetables if needed. Once vegetables are done, remove from heat and allow to sit uncovered for 5 minutes before serving with white, steamed rice.