Pollo Guisado Peruano (Peruvian Chicken Stew)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 400 g waxy potatoes, peeled and diced
- 2 carrots, sliced
- 100 g frozen peas
- 1 red pepper, diced
- 2 ripe tomatoes
- 1 onion, finely chopped
- 3 garlic cloves
- 500 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 653 kcal
- Protein
- 48.6 g
- Carbohydrate
- 28.9 g
- of which sugars
- 9 g
- Fat
- 36.8 g
- of which saturates
- 9.8 g
- Fibre
- 6.1 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, garlic and red pepper and cook for 5 minutes, then stir in the tomatoes and cook for 3 minutes.
- 3
Return the chicken to the pan with the chicken stock, cover and simmer for 20 minutes.
- 4
Add the potatoes and carrots and cook, covered, for a further 15 minutes, until the chicken is cooked through with no pink remaining and the vegetables are tender.
- 5
Stir in the frozen peas for the last 3 minutes.
- 6
Serve straight from the pan.
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