Chicken stew translates to estofado de pollo in Spanish. This is an easy and traditional method to prepare a rustic Mexican dinner. The wonderful thing about this recipe for chicken stew is that it can be prepared with beef, pork or seafood! Once you learn basic Mexican recipes like this one, skies the limit!
Easy, Delicious and Traditional!
What Does Estofado Mean?
In this case we are talking about food. Estofado is a term used to describe how a dish is cooked in a stew form. Other words in Spanish used to describe similar dishes are cocido, guisado and guiso. And just know that every family has there own version of these dishes.
Do You Have To Add Chile Peppers?
I don’t know about you, but I grew up enjoying all kinds of chile peppers. From a very young age, I was eating spicy foods and still love it today! Mexican food has a reputation for being spicy, but it really varies from family to family. My mom cooked on the spicy side, so that is how I learned to cook. Peppers are added for heat, but in some cases they are added whole just to add flavor without all the heat.
Opt For Fresh Over Canned!
If possible, my first choice will always be fresh produce over canned or over frozen. In a pinch, of course I will use what I have to and make it work. But, you can tell the difference in flavor and texture when it comes right down to it. Pantry and freezer staples to have on hand are, frozen mixed vegetables(over canned), canned beans, fire roasted tomatoes and tomato sauce.
Do You Refrigerate Your Tomatoes?
Yes! Although I love the idea of perfectly ripe Roma tomatoes on the counter at room temperature, it’s not always an option for me. I buy big amounts of tomatoes to last me through the week. I can’t have them ripening too quickly, so I refrigerate them. Most times I use them to prepare cooked salsas or sauces. if I want tomatoes for a salad, I will purchase different tomatoes, not Roma tomatoes.
Chicken Breast Or Chicken Thighs?
When it comes to flavor and moisture, I will always choose chicken thighs. I have specific recipes for chicken breast that I enjoy. When it comes to recipes like this, the chicken thighs and drumsticks hold up better and don’t dry out.
Estofado de Pollo
- 3 1/2-4 pounds bone in chicken thighs 6 large pieces
- Salt and pepper to taste
- 1 medium onion sliced
- 6 cloves of garlic
- 10 roma tomatoes quartered
- 1/4 cup apple cider vinegar
- 2-3 carrots
- 2 medium russet potatoes
- 2-3 Jalapeños sliced into strips
- 3-4 sprigs Fresh thyme or 1 tsp dried
- 3-4 sprigs Fresh marjoram or 1 tsp dried
- 1/2 tsp Mexican Oregano
- 1 1/2 cups garbanzo beans optional
- 1/2 cup Spanish Olives optional
- Season the chicken on both sides with salt and pepper to taste. Set aside.
- In a large heavy skillet at medium heat, preheat 2 tablespoons of oil for a few minutes. Add the onions and garlic. Saute for 5 minutes. Add the tomatoes. Season lightly with salt and pepper and continue cooking for 5 minutes.
- Transfer skillet ingredients to the blender. Pour in 3 cups of chicken broth( or water) and 1/4 cup of vinegar. Blend on high until very smooth. Set aside.
- In that same deep skillet, wipe it down with a wet paper towel. Add 2 tablespoons of oil and heat for a few minutes at medium. Sear the chicken for 5 minutes per side. You may have to sear the chicken in two batches. Transfer to a plate.
- Remove all but 1 tablespoon of the fat from the skillet. Still at medium heat, pour the blended tomato sauce into the skillet. Add 1 more cup of, broth or water.
- When it comes up to a boil, taste for salt and pepper. Add the fresh thyme and marjoram. Add the chicken back into the skillet. Pour in any remaining juices on the plate. Cook the chicken for 15 minutes.
- Add the potatoes, carrots and jalapenos. Cook for another 10 minutes. Add the garbanzo beans and crushed oregano. Continue cooking until carrots and potatoes are cooked through, about 5-10 minutes. Serve with red rice, warm tortillas and lime wedges.