Estofado de Pollo (Peruvian Chicken Stew)
Chicken thighs braised in tomato, red wine and ají with carrots and potatoes. Serve over rice for a Sunday supper from Lima.
- Time1 hr 15
- LevelEasy
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken with the salt and black pepper. Brown it in the oil in a large lidded pan over a medium high heat for 4 minutes each side. Lift out.
8 min - 2
In the same pan fry the onion for 6 minutes. Stir in the garlic, aji panca, tomato purée, cumin and oregano for 2 minutes.
8 min - 3
Pour in the wine and bubble for 2 minutes, then add the water, carrots and potatoes. Return the chicken, bring to a simmer, cover and cook gently for 40 minutes.
40 min - 4
Meanwhile cook the rice following the packet instructions.
12 min - 5
Add the peas for the last 5 minutes. The sauce should be rich and a little thick; uncover and bubble for a few minutes if it is thin.
5 min - 6
Scatter with coriander and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.