Recipe Meme: Estofado de Pollo

Matthew Malcolm tagged me with a recipe meme.  Here are the rules:

  1. Choose one ingredient from the previous recipe and post a recipe using this ingredient on your blog, linking back to the previous blogs that have posted a recipe.
  2. Then tag four new people, and we will see how it grows.
  3. To keep it exciting please post within a week of receiving the tag.

Matthew’s recipe was for Chicken Pieces with Espresso Barbeque Sauce.  The ingredient he picked up on from the recipe before him was sugar.  I shall choose to pick up on the chicken in Matthew’s recipe.  Now I’ve already given the recipe for the best baked chicken and the best chicken fingers you’ve ever had but I shall now provide a recipe that is near and dear to my heart; a dish that my entire family (to include extended relatives) loves: Estofado de Pollo (Eng. ‘Chicken Stew’).  Makes sense since Matthew tagged me for being half- Hispanic. ;-)

Ingredients

  • 1-2 tbsp. olive oil
  • 6-8 pieces of chicken (preferably dark meat, i.e., thighs and legs [skin on])
  • ½ of a lg. onion (= approx. 1 c.) diced
  • 3 med. potatoes cubed
  • 3 tbsp. sofrito
  • 1 (= 15 oz.) can of beans (preferably pink, pinto, or red kidney beans) drained
  • 3-4 spoon fulls of Goya Alcaparrado (= a mixture of green olives, pimentos, and capers)
  • 1 sm. (= 8 oz.) can of tomato sauce
  • 2 c. water (or chicken stock)
  • 1 pkg. of Sazón
  • 3 ears of corn (cut into pieces)
  • Salt, Pepper, and Adobo to taste

Cooking Directions

  • Heat olive oil in a caldero (or whatever deep pot you have handy) over medium heat until slightly smoking.
  • Season chicken liberally on both sides with salt, pepper, and adobo.
  • Place chicken skin side down in pot and cook until golden brown on both sides.
  • Add diced onions and sweat for 1-2 minutes.
  • Add cubed potatoes, sofrito, beans, and Alcaparrado then stir.
  • Season the pot’s contents with salt, pepper, and adobo.
  • Add tomato sauce, water (or chicken stock) and stir.
  • Add sazón then stir.
  • Taste and season accordingly with more salt, pepper, and adobo if necessary.
  • Check thickness of sauce at this point.  If it looks too thick then add a bit of water to thin it out.  Its viscosity should be able to lightly coat the back of a spoon.
  • Finally gently fold pieces of corn on the cob into the stew.
  • Let simmer on low heat for at least 1 hr. but for as long 3 hrs. stirring occasionally.
  • When done serve over white rice with a side of tos tones.

I know it seems like a lot of work, but it’s really not.  To get it going shouldn’t take more than 20 minutes of prep. work and once everything is in the pot then the meal takes care of itself. Give it a shot, I’m sure you’ll like it.

I now tag Marcy, Bitsy, George, and Mike.

B”H

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