Estofado De Pollo
Ingredients
- 6 -8 bone-in chicken thighs, skin removed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/4 cup olive oil ⓘ
- 1 cup onion, chopped ⓘ
- 1 garlic clove, peeled and chopped ⓘ
- 2 tablespoons tomato paste ⓘ
- 2 tablespoons paprika ⓘ
- 1/2 cup white wine ⓘ
- 2 cups chicken broth ⓘ
- 1 cup carrot, sliced ⓘ
- 4 medium potatoes, peeled and quartered ⓘ
- 1 cup frozen peas ⓘ
- 1/4 cup raisins ⓘ
Instructions
- Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
- Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.
Nutrition & Diet Analysis (per serving)
971
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).