Estofado de Pollo Peruano (Peruvian Chicken and Vegetable Stew)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 2 carrots, sliced
- 400 g waxy potatoes, peeled and diced
- 3 ripe tomatoes
- 1 onion, finely chopped
- 3 garlic cloves
- 500 ml chicken stock
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 892 kcal
- Protein
- 52.5 g
- Carbohydrate
- 83.5 g
- of which sugars
- 7.6 g
- Fat
- 37.3 g
- of which saturates
- 9.9 g
- Fibre
- 5.4 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the chicken thighs for 8 minutes, skin-side down first. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then stir in the tomatoes and cook for 4 minutes until they break down.
- 3
Return the chicken to the pan with the chicken stock, cover and simmer for 20 minutes.
- 4
Add the carrots and potatoes and cook, covered, for a further 15 minutes, until the chicken is cooked through with no pink remaining and the vegetables are tender.
- 5
Meanwhile, cook the rice according to the pack instructions, and serve the stew with it.
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