Peruvian Chicken Stew

These pretty multicolored potatoes and carrots make this Peruvian Chicken Stew (Estofado de pollo) colorful and tasty! Peruvian food is often spicy—add the amount of peppers according to your taste. Cook until all is tender and spices thoroughly combined. The quinoa, native to these high altitudes, is a great side dish. Great calentado or reheated. Serve a light fruit salad for dessert. I used guavas, also native to this area. Recipe is below.

Foodie Lit

Review & Receipe

Megan Kimsey is a remarkable child and grows into a remarkable woman. Lurking beyond her Catholic upbringing, her physician’s training and her visions, is another life 400 years before. Her life as an Incan breaks through her consciousness, compelling her to go on a journey to the heights of the Andes and the remnants of the Incan Empire. “As she holds Bella, the image of Bella dissolves and she realizes that she holds her son from another life, Kantu, frozen to death.” Sometimes it is hard to know what you are seeing.

Peruvian Chicken Stew (Estofado de pollo)

Serves 4

Spice Mix

1 teaspoon cumin

1/2 teaspoon rosemary

1 teaspoon oregano

1/2 teaspoon turmeric

2 teaspoon paprika

4 chicken thighs

1 tablespoon flour

1 teaspoon kosher salt

1/2 teaspoon ground pepper

4 tablespoons olive oil

1 medium onion, diced

Mix of yellow, white and purple potatoes, chopped to bite size

1 sweet potato, chopped

1 red bell pepper, cored, deseeded and sliced

4 garlic cloves, diced

1 cup tri-colored carrots, cut into bite size pieces

Corn, cut into small chunks on cob

1 poblano, minced

1 chili pepper (Remove seeds to lessen heat), minced

1/2 cup frozen green peas

1/2 cup white wine

2 cups stock

1-12 ounce can fire roasted tomatoes, crushed or 3 large fresh tomatoes, chunked

Fresh parsley, green olives for garnish

1 cup Quinoa cooked in broth

Mix together spice mix. Set aside.
Season chicken with salt and pepper. Heat 2 tablespoons of oil in large skillet. Sear chicken in Dutch Oven or heavy skillet until browned on both sides, about 8 minutes per side. Remove from pan and reserve.
Heat remaining oil and add onion, cooking over medium heat until translucent. Add potatoes and cook 3-4 minutes. Add red bell pepper, garlic and cook another 2 minutes, stirring to keep from burning. Add more oil if needed.
Add carrots, corn and poblano pepper. Add red chili peppers, if desired. Add spices from spice mix to pot, covering chicken and vegetables with spices. Stir once or twice.
Add wine, stock and tomatoes. Cook on stove top for 1 hour or until chicken measures 160F with meat thermometer and vegetables are tender.
Taste and adjust seasoning.
Serve with quinoa, cooked in broth according to package instructions.

expandthetable Suggestions

Vegetarian: add 1 can chickpeas, drained and 1 cubed large butternut squash in place of chicken

Gluten Free: Use potato starch in place of flour