Estofado De Pollo (Peruvian Chicken Stew) Recipe

Name: Estofado De Pollo (Peruvian Chicken Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pounds chicken breast pieces; 2 cups flour; 1 tablespoon garlic powder; Salt & Pepper to taste; 2 cups buttermilk; 2 onions chopped; 1/2 red & green bell peppers, chopped; 3 tablespoons Aji Panca (Peruvian red pepper sauce); 8 ounces bag of frozen green peas; 1 1/2 pounds red-skin potatoes, cut in slices (1/2 in thick); 1 cup red wine or port; 2 cubes of chicken bouillon; 2 cups olive oil; 2 cans of diced tomatoes with juice

Servings: persons

2-3 pounds chicken breast pieces
2 cups flour
1 tablespoon garlic powder
Salt & Pepper to taste
2 cups buttermilk
2 onions chopped
1/2 red & green bell peppers, chopped
3 tablespoons Aji Panca (Peruvian red pepper sauce)
8 ounces bag of frozen green peas
1 1/2 pounds red-skin potatoes, cut in slices (1/2 in thick)
1 cup red wine or port
2 cubes of chicken bouillon
2 cups olive oil
2 cans of diced tomatoes with juice

1
Wash the chicken pieces then marinate in buttermilk or evaporated milk for an hour. Mix the flour, garlic powder, salt and pepper, then dip the marinated breasts in one at a time to coat, then fry on medium heat in hot oil. Lay aside.
2
Empty most of the oil from the pan and saute the onions and peppers. Place the tomatoes, chicken bouillon cubes (chopped up), aji panca in a sturdy bowl in the microwave to blend the flavors, about 2 minutes.
3
Add tomato mixture to the pan and stir in the peas. Lay the sliced potatoes on top of this, cover, then simmer for 20 minutes r until potatoes are softened. Pour the wine into the pan, stir gently, then add the fried chicken pieces and gently fold them into the potato-tomato mix. Cover and simmer for about 20 minutes, Serve with white rice and garnish with a green vegie like cooked brussel sprouts or green beans.

2500

kcal

Calories

217

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-3 pounds chicken breast pieces, 2 cups flour, 1 tablespoon garlic powder, Salt & Pepper to taste, and more.

Yes, Estofado De Pollo (Peruvian Chicken Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Estofado De Pollo (Peruvian Chicken Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions