Estofado de Pollo - Ecuadorian Chicken Stew
This hearty chicken and potato stew makes a wonderful comfort food. The ají panca chili gives the stew a rich, complex, smoky and sweet flavor without a lot of heat, but you can always add more if you want a little spice. If you can’t find ají panca chili, ancho powder or chipotle powder can be used, though chipotle is quite a lot hotter so you may want to use just a teaspoon or less. You can use frozen mixed vegetables in place of the carrots and peas if you like, adding them near the end.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups diced red onion
- 2 cloves garlic, finely chopped
- 3 medium tomatoes, finely chopped
- 1 green bell pepper, cored, seeded, and finely chopped
- 2 tablespoons ground ají panca chili pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 4 pieces (about 2 1/2 pounds) bone-in, skin-on chicken breast, leg or thigh pieces
- 1/2 cup tomato sauce
- About 2 cups chicken stock
- 1 pound yellow potatoes, peeled and cut into chunks
- 2 medium carrots, sliced
- 3/4 cup peas, fresh or frozen
- 1/4 cup coarsely chopped cilantro
- Cooked rice, for serving
Directions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2 to 3 minutes. Add the tomatoes, green pepper, ají panca chili pepper, oregano, and cumin with a good pinch each of salt and pepper, and sauté for 2 to 3 minutes longer. Add the chicken pieces to the pan, then add the tomato sauce and simmer for 5 minutes. Add enough of the stock to just cover the chicken pieces and bring just to a boil. Add the potatoes and carrots and simmer over medium heat until the chicken is cooked through and the potatoes are tender, about 20 to 30 minutes. Add the peas and cook 5 minutes longer. Stir in the cilantro, and taste for seasoning, adding more cumin, salt, or pepper if needed.
- Spoon the chicken, potatoes, and vegetables onto individual plates, with a generous scoop of rice alongside.
