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Estofado de Pollo con Vino Blanco // White Wine Chicken Stew

Ingredients

2 Tablespoons of oil
Salt
Pepper
1 chicken, cut into 8 pieces
1 medium onion, diced
3 cloves of garlic, minced
1/2 teaspoon of ground oregano
1 tablespoon of aji amarillo paste
1 cup of ketchup
1/2 cup of tomato paste
2 cups of white wine
2 bay leaves
2 cups of carrot sticks
1 1/2 cups of fresh green peas
8 small potatoes
2 cups of chicken broth

1. Heat oil in a large pot. Sprinkle the chicken with salt and pepper and brown the pieces of chicken on all sides, about three minutes each side. Remove the chicken.

2. Add onion to the pot and cook until golden. Add garlic, oregano, aji amarillo paste, ketchup, and tomato paste. Stir to combine and cook about 3 more minutes. Add the pieces of chicken to the tomato mixture as well as the wine. Add bay leaves and cook for 30 minutes.

3. Add the carrot, peas and potatoes. Add the chicken broth and to come about an inch below the top of the potatoes. You can stir gently at this point to make sure the tomato mixture coats all the vegetables. Cook about 20-30 more minutes. Serve with hot white rice.

Yield: 8 servings

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