Estofado de Pollo - food art 1064

Estofado de Pollo - Food Art 1064

Peruvian cuisine is recognized today as consisting of the most varied gastronomy worldwide.  With 400 plus dishes represented throughout the three regions that make up Peru, influenced by the immigrant traditions of Spanish, African, Chinese and Japanese there is something for everyone’s palate. In NYC you have many Peruvian restaurants to chose from, however the best is always home-made. For this purpose, the dish I prepared is one that you would eat at our house any day of the week.

Estofado de Pollo con Arroz (Chicken Stew with Rice) 

Ingredients List for Chicken Stew:

4 – 8 chicken drumsticks (skinless)

2 red onions finely chopped

1 tomato diced

4 potatoes peeled and cut in quarters

2 packets of sazon goya seasoning

Adobo to taste

1 tablespoon of extra virgin olive oil

2 tablespoons of parsley

Salt and pepper seasoned to taste

Cooking Instructions for Chicken Stew:

1.)   In a large pot heat the tablespoon of extra virgin oil

2.)   When oil is hot, add onions. Cook and stir occasionally until they begin to look transparent

3.)   Add chicken drumsticks, tomatoes, sazon goya, salt, pepper and adobo to taste. Combine all ingredients

4.)   Cook on low to medium heat and bring to a boil for 20 minutes

5.)   Add potatoes and leave on medium heat until both chicken and potatoes are fully cooked

Ingredients List for Rice:

¼ cup of extra virgin olive oil

2 tablespoons of chopped garlic

2 cups of white rice

2 ½ cups of water

Salt (seasoned to taste)

Cooking Instructions for Rice:

1.)   Put oil in a medium/large pot. Turn on medium high letting oil warm up

2.)   Once oil is hot, add garlic and fry until brown (just a few seconds)

3.)   Rince rice. Add wet rice to pot and stir

4.)   Raise heat and bring water to a oil (boil for a few seconds)

5.)   Add water and salt. Stir again

6.)   Lower heat, cover pot and let simmer for 15-20 minutes

7.)   Turn off, uncover and fluff rice with a fork. Rice grains should be plump and soft

***Please note my mom was helping me with recipe and she made her own rice. The original recipe should be made with white rice, although this rice was yummy too!