Estofado de pollo- Peruvian chicken stew : soup

Well, it’s a little different every time but I’ll try: Chicken pieces (dark meat is better) Several heirloom tomatoes Tomato paste Chicken stock Garlic, onion, carrots Baby red potatoes (or any waxy potato) Cilantro, laurel leaves, adobo. Garlic powder, onion powder, salt to taste Capers, green olives, a handful of raisins Brown the chicken in olive oil, brown the onions and garlic too, cut the tomatoes in large chunks and put them in, let them cook down a little to make liquid, then add the rest of the ingredients and cook until potatoes are tender Only add as much broth as you need to cover everything that needs to cook to keep flavor concentrated. Serve over white rice that cooked with a small handful of cilantro leaves in it

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Post Author: MNS Master