Peruvian Estofado De Pollo
I always assumed that estofado was an indigenous Filipino dish, but I should have paid attention to the the fact that “estofado” is a term of Spanish origin. But little did I know that it is a dish that’s very closely associated with Peru. The term literally means “stewed” and it is precisely the process used in preparing this delectable dish. How the dish was introduced in the Philippines most likely had something to do with the fact that both Peru and the Philippines had been colonies of Spain in the 16th Century.
Like many dishes, estofado comes in several variations — from beef to pork to chicken. In the Philippines, I used to enjoy an estofado dish with beef tongue as its main ingredient. It was called lengua estofada.
2 lbs chicken (drumsticks or leg & thigh combo)
1 medium white onion, chopped
4 cloves garlic, peeled and crushed
3 medium yellow potatoes, peeled and halved
1 medium carrot, peeled and sliced
4 tablespoons Olive oil
2 tablespoons tomato paste
½ cup sweet wine
2 cups water
1 cube, chicken bouillon
1 bay leaf
½ cup green peas
1 1.5 oz box, raisins
Salt and pepper to taste
Parsley leaves for garnish
Season the chicken with salt and pepper and set aside. Heat Olive oil in a large saucepan or wok over medium heat. Add the chicken and cook until golden brown on all sides. Remove chicken from wok and set aside. Using the same oil in the wok, add garlic and saute until golden brown. Add onions and cook until tender. Add tomato paste, stir and cook for 3 minutes. Add back the chicken. Add in the wine and bring to a quick boil. Add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes. Add the potatoes, carrots, green peas, and raisins. Continue cooking until the potatoes and carrots and cooked. Remove from heat, transfer to a serving plate and garnish with parsley leaves. Serve with a side of steamed rice (I used tomato rice).