Estofado de Pollo
Easy and traditional Mexican chicken and vegetable stew!
Servings 6 Servings
Ingredients
- 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
- Oil
- 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
Instructions
- 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.
Notes
You can use this same recipe and substitute the chicken with pork or beef country style ribs or hind shanks.