Peruvian Chicken Stew

16 Feb Peruvian Chicken Stew

The Peruvian Chicken Stew is an easy stew for your weekly dinners. It is one of the dishes used frequently in my roundup. I remember eating this dish since I was little, so I want to pass that tradition to my family. 

The best thing is about Peruvian Chicken stew is that you can batch cook it and freeze it for up to 3 months. So every time you want it, let the casserole the day before in the fridge, and it will be perfect for the next day to warm it up.

Ingredients:

• chicken tights with bone
• can tomatoes
• onion
• garlic
• carrot
• peas
• Tawny or Oporto
• chicken stock
• mushrooms

Frequently Asked Questions about the dish:

1. Can I use other chicken parts? Yes, you can use a drumstick, breast, etc., as long as it has bones. 
2. Can you freeze the Peruvian Chicken Stew? Yes, you can freeze it for up to three months. 

Products that I use for this recipe:

• Non-Stick Pot: https://amzn.to/3FA1kma
• Measuring cups and spoons: https://amzn.to/3lXo3B7

*The above link is an affiliate link, meaning Canguro Criollo makes a commission if you purchase via our link. This does not affect the price you pay in any way or our decision to recommend them. We will provide an exact product or something similar if the same product is no longer available. 

Peruvian Chicken Stew

• Author: Valeria
• Prep Time: 15
• Cook Time: 30 mins
• Total Time: 45 minutes
• Yield: 3 1x
• Category: Main
• Method: Stovetop
• Cuisine: Peruvian

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Description

The Peruvian Chicken Stew is an easy stew for your weekly dinners. I remember eating this dish since I was little, so I want to pass that tradition to my family.

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Ingredients

Units USM Scale 1x2x3x

• 6 chicken tights with bones
• 2 cans of tomatoes (400 grams each)
• 1 onion, thinly chopped
• 1 teaspoon of minced garlic
• 1 teaspoon of tomato paste
• Laurel leave
• 1 carrot, sliced
• 1/2 cup of peas
• 1/2 cup of Tawny or Oporto
• 1 cup of Chicken Stock
• 500 grams of mushroom, sliced
• Oil
• Salt and pepper

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Instructions

1. Cut the excess grease from the tights and salt and pepper them. Pour oil over medium heat and fry the chicken tight until the crust is golden. Two or three minutes per side.
2. In the same pot over medium heat, pour oil, fry the onions and garlic, add tomato paste, laurel leave, salt and pepper, and fry them until they become translucent. Add the mushrooms and fry them a little. Incorporate the rest of the ingredients: Cans of tomatoes, carrot, peas, tawny and chicken stock. Mix them well and add the chicken tights. Let them simmer. Cook them for 20 or 30 minutes until the chicken is cooked and the sauce has thickened.
3. Serve them with rice or mashed potatoes.

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Keywords: peruvian dishes, batch cooking, chicken stew

admin

Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.