Peruvian Chicken Stew
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.
- Prep Time: 15
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 3
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Ingredients
- 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
Instructions
- 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.
- 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.
- Serve them with rice or mashed potatoes.
Find it online: https://cangurocriollo.com/chicken-stew/