Estofado De Pollo
Warm, comforting, and bursting with vibrant flavors, Estofado de Pollo is a hearty chicken stew that’s perfect for family dinners or cozy evenings. This traditional dish combines tender chicken drumsticks or thighs, simmered with a medley of vegetables like carrots, potatoes, and green peas in a rich tomato-based broth. The addition of warming spices like paprika and cumin, along with a hint of garlic and a bay leaf, infuses the stew with aromatic depth and irresistible flavor. Ready in just over an hour, this one-pot meal offers a soul-satisfying experience and is best served with steamed rice or crusty bread to soak up the savory sauce. Whether you're seeking an authentic taste of home-style cooking or a flavorful way to elevate your weeknight meals, this Estofado de Pollo recipe is a must-try!
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Recipe Information
Ingredients
- 6 pieces chicken drumsticks or thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 3 medium potatoes
- 3 medium roma tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 cup green peas
- 1 leaf bay leaf
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Season the chicken pieces with a pinch of salt and black pepper on all sides. Set aside.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the chicken pieces for about 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, reduce the heat to medium. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Add the carrots (sliced into rounds) and potatoes (cut into large chunks) to the pot. Stir well to coat them in the onion and garlic mixture, cooking for 2-3 minutes.
Add the chopped roma tomatoes and tomato paste to the pot. Cook for 5 minutes, stirring occasionally, to allow the tomatoes to break down.
Pour in the chicken stock, stirring to combine, and return the seared chicken pieces to the pot. Add the bay leaf, paprika, and ground cumin. Season with salt and black pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Add the green peas to the stew and simmer for another 5 minutes. Taste and adjust the seasoning if necessary.
Discard the bay leaf. Garnish the stew with freshly chopped parsley before serving.
Serve hot with steamed white rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 38.8 g | ||
| Protein | 256.0 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 7201 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
