Estofado de Pollo con Vino Blanco // White Wine Chicken Stew

Estofado is such a common dish, a simple stew. This version incorporates white wine and an unusual combination of aji amarillo paste, ketchup and tomato paste. If you are entertaining a large group, this is a perfect, delicious choice!

Estofado de Pollo con Vino Blanco // White Wine Chicken Stew

Estofado de Pollo con Vino Blanco // White Wine Chicken Stew


2 Tablespoons of oil
1 chicken, cut into 8 pieces
1 medium onion, diced
3 cloves of garlic, minced
1/2 teaspoon of ground oregano
1 tablespoon of aji amarillo paste
1 cup of ketchup
1/2 cup of tomato paste
2 cups of white wine
2 bay leaves
2 cups of carrot sticks
1 1/2 cups of fresh green peas
8 small potatoes
2 cups of chicken broth

1. Heat oil in a large pot. Sprinkle the chicken with salt and pepper and brown the pieces of chicken on all sides, about three minutes each side. Remove the chicken.

2. Add onion to the pot and cook until golden. Add garlic, oregano, aji amarillo paste, ketchup, and tomato paste. Stir to combine and cook about 3 more minutes. Add the pieces of chicken to the tomato mixture as well as the wine. Add bay leaves and cook for 30 minutes.

3. Add the carrot, peas and potatoes. Add the chicken broth and to come about an inch below the top of the potatoes. You can stir gently at this point to make sure the tomato mixture coats all the vegetables. Cook about 20-30 more minutes. Serve with hot white rice.

Yield: 8 servings

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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2 Responses

  1. Michele says:

    A great recipe, easy to prepare and great for a large crowd. Thanks for posting!

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