Hiraida's Chicken Estofado {a Peruvian Dish}

May 17

Written By

Hiraida was our beloved Nanny in Peru. I have missed her more than ever

lately. Trying to unpack boxes, organizing, and making AJ feel at home is no easy task.

But things are getting better and because we miss her cooking I decided to give

one of her recipes a try - a favorite of ours.

Ingredients:

1 - 2 Tbsp of vegetable oil

6 pieces of chicken (I used boneless thighs)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp ground cumin

1 small onion, finely chopped

1/2 Tbsp of crushed garlic

1 red bell pepper, chopped

1 tsp tomato paste

2 large carrots, chopped (on the smaller side)

2 cubes of chicken bouillon

1 large russett potato, chopped (optional)

1 cup of peas

Directions:

Season chicken with ground cumin, pepper, and salt. In a pan with the oil, brown the chicken

on both sides and set aside. In the same pan, cook the onion and garlic for about 5 minutes.

While the onion is cooking, puree the chopped bell pepper with 1 cup of water in a blender.

Add more water if needed. Add bell pepper puree, tomato paste and chicken bouillon cubes

to the pan. Let boil for a couple of minutes. Add browned chicken, carrots, and

potatoes. Boil and cover until chicken is done. When chicken is almost done, add peas.

Taste for flavor and if needed add more salt, pepper, and/or cumin. Serve with rice.

Kitchen Progress {via instagram}