Ingredients: |
Ingredients: Preparation sauce for chicken:
Salt and pepper, 2 cloves crushed garlic, 1/4 tsp. paprika, ¼ tsp oregano
4 chicken legs and thighs 4 tablespoons vegetable oil
1 cup onion, finely diced 2 tomatoes cut into small pieces
½ cup sweet wine (optional) 2 cups chicken stock
4 medium potatoes bay leaf
1 cup carrots cut ½ cup green peas
Parsley sprigs
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Directions: |
Directions:1. Separate chicken thighs and legs, roll meat in preparation seasoning.
2. Heat 2 tablespoons oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve.
3. Add the remaining oil to the saucepan and when hot, add the onion and left over seasoning sauce. Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes. Add tomatoes, and stir, cooking for 3 minutes.
4. Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf.
5. Cover, lower the heat and cook for 30 minutes.
6. Add the potatoes, carrots, green peas. Continue cooking for 15 – 20 minutes or until the vegetables are soft.
7. Serve with rice, or as a pasta sauce, and garnish with parsley sprigs. |
Personal
Notes: |
Personal
Notes: Sara Jimenez Angulo was a former mayor of Caraballo Km. 22 and now is a religious woman with the Providence Sisters of Kingston Ontario. There were three nuns who worked at Km 22 north of Lima: Rose, Rose Marie and Irene. These were the best of the missionaries - they lived simply, identified with the people and shared the struggle for justice.
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This recipe for Estofado de Pollo - Peruvian Chicken Stew is from