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Guiso de Pollo y Papa // Chicken Potato Stew

It is always important to know how to make a quick meal from scratch and this is one of the quickest Peruvian stews I prepare on a regular basis. These are all ingredients I have on hand, nearly at all times.

Guiso de Pollo y Papa // Chicken Potato StewSome of the best recipes truly are the very simple ones. This recipe combines chicken and potatoes with a flavorful, but simple sauce. At times, if I am out of fresh tomatoes, I use some tomato paste in their place. It can truly be something to pull out of your freezer and pantry which is so very helpful when you haven’t run to the grocery store recently and are in need of a quick, but satisfying meal.

Guiso de Pollo y Papa // Chicken Potato StewThis starts with chicken leg quarters, but of course you could opt for all thighs, all legs or a mixture of chicken pieces that you prefer. Choose a sturdy potato that will not fall apart while cooking and of course, if you enjoy peas, carrots or other vegetables feel free to add some, increasing the broth slightly to cook everything evenly.

Guiso de Pollo y Papa // Chicken Potato Stew

 

Guiso de Pollo y Papa // Chicken Potato Stew

Yield: 4 servings

Source: Adapted from Cocina Facil: Estofados & Guisos

Ingredients

  • 4 leg quarters of chicken
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 2 teaspoons of canola oil
  • 1 onion, finely chopped
  • 1 tablespoon of minced garlic
  • 1/2 teaspoon oregano
  • 3 large potatoes, peeled & cut into quarters
  • 2 Roma tomatoes, grated
  • 1 bay leaf
  • 2 cups of chicken broth

Preparation

  1. Season chicken with salt and pepper. Heat oil in a large pot over medium high heat and add chicken, browning on each side, about 3 minutes. Remove chicken and keep warm.
  2. Lower heat to medium and add onion, tomato, garlic, and oregano; sauté for about 8 minutes or until golden. Stir in tomato and bay leaf. Return the chicken to the mixture, then add potato and pour chicken broth over the entire mixture. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Adjust seasoning if necessary & serve with white rice.

Notes

For this recipe, choose a potato that will "hold up." Here in Peru, this would be a papa blanca (instead of papa amarilla). Out of the many varieties of papa blanca available, I prefer the papa negra.

http://www.provechoperu.com/2012/04/guiso-de-pollo-y-papa-chicken-potato-stew/

Do you have a simple stew that you can make from pantry ingredients? Try this and add it to your regular meal plan!

Provecho!

Discussion

7 Responses to “Guiso de Pollo y Papa // Chicken Potato Stew”

  1. Did I already mention that this looks SCRUMPTIOUS and I’ll be making it very, very soon??!!

    Posted by Marita Madeloni | May 1, 2012, 2:35 pm
  2. Hey Gretchen, I was just looking over this recipe to print out and I had a question. When do I put the chicken back in to the sauce to finish cooking? When I put the potato and chicken broth in?

    Posted by Marita Madeloni | October 15, 2012, 5:55 pm
  3. Ack! I just updated the recipe. The chicken is returned to the mixture before the potatoes & broth are added. Sorry about that, but thanks for asking!

    Posted by Gretchen Noelle | October 15, 2012, 6:09 pm
  4. I found this recipe via your Top Ten post. So glad I did, because this will be our Sunday supper. I can’t wait to try it. Thanks for posting.

    Posted by Cheryl W. | December 27, 2012, 1:34 pm
  5. Guiso de pollo is a delicious Peruvian dish. I like to season and marinate chicken thighs with soy sauce, vinegar, garlic, salt, pepper, ground cumin, and red pepper flakes to add more flavor to the stew. Also, I add peas, carrots and cilantro for color. Try it, u might like it!

    Posted by Purvi Medina | March 13, 2013, 2:40 pm

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    Provecho Peru - June 4, 2013

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