Estofado de Pollo Peruano
Tender chicken braised in a rich, earthy sauce of ají amarillo, cumin, and tomato with potatoes and olives. A warming Peruvian classic that's deeply flavorful yet achievable at home.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in and skin-on
- 3 tbsp ají amarillo paste
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 can (14 oz) canned crushed tomatoes
- 1.5 lbs waxy potatoes, cubed
- ¾ cup green olives, pitted
- 2 tbsp olive oil
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat oil in a large heavy pot over medium-high heat until it shimmers, about 90 seconds.
- 3
Working in batches, sear chicken 3 minutes per side without moving. Transfer to a plate.
- 4
Add onion to the pot and cook, stirring occasionally, until softened, about 4 minutes.
- 5
Stir in garlic and cook until fragrant, 30 seconds, then add ají amarillo paste and cumin.
- 6
Stir constantly for 1 minute to toast the spices and meld flavors.
- 7
Add crushed tomatoes and stir to combine, scraping up browned bits from the bottom.
- 8
Return chicken to the pot, then add potatoes and olives. Cover and simmer 25 minutes.
- 9
Uncover and simmer 5 more minutes until potatoes are fork-tender and sauce thickens slightly.
- 10
Taste and adjust salt and pepper. Serve hot with rice or crusty bread.
Tools you’ll need
- large heavy pot with lid (5-quart minimum)
- cutting board
- chef's knife
- paper towels
- wooden spoon or silicone spatula
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