Estofado De Pollo Recipe - Ecuatorian Chicken Stew
  • Srv: 4
  • Prep: 30 min
  • Cook Time: 25 mins
  • Total Time: ~1 hr
  • By: The Otis Restaurant

Estofado de pollo is a hearty stew made with chicken, vegetables, potato and ají panca chili pepper, and can be found in  households and restaurants year-round. Great for lunch or dinner. This dish takes about an hour to prepare and serves 4 people.


  • 4 pieces of chicken
  • 2 medium-sized carrots sliced
  • 3.5 ounces of peas
  • 3 medium baking potatoes peeled and cut into 8 pieces
  • 1 Russet potato peeled and cut into 8 pieces
  • 9 ounces of rice uncooked
  • 2 cloves of garlic finely chopped
  • 1 red onion diced
  • 3 medium tomatoes finely chopped
  • 2 cups of chicken stock
  • ¼ cup of vegetable oil
  • 2 tbsp of ground ají panca chili pepper
  • 3 cilantro stems
  • Salt, pepper and cumin to taste


  1. Place the rice in a pot or electric rice cooker, adding a teaspoon of salt, boil until cooked.
  2. Heat the vegetable oil in a pot and lightly fry the chicken pieces for a few minutes until they are sealed but not cooked inside. Remove from the pot and set aside.
  3. In the same oil, fry the onion, tomato, garlic and ground ají panca chili pepper.
  4. Add the salt, pepper and cumin to taste.
  5. Add the carrot slices, chicken pieces and the chicken stock, potatoes, peas and cilantro stem. Cook for roughly 25 minutes.
  6. Serve with a generous portion of rice and decorate with chopped cilantro.


Sear the chicken before adding all the ingredients.  This prevents the chicken from breaking up, and also improves the flavor of the meat.