4 Recetas Deliciosas con POLLO para el Almuerzo de la Semana!!
Recipes in this Video
Estofado de Pollo is a cherished dish in Peru, often enjoyed during family gatherings and celebrations. This hearty chicken stew reflects the country's rich culinary heritage, blending indigenous ingredients with Spanish influences. Today, variations exist across Latin America, showcasing local flavors while maintaining the comforting essence of the original dish.
Ingredients
- ●chicken
- ●onion
- ●garlic
- ●tomato
- ●red bell pepper
- ●potatoes
- ●carrots
- ●peas
- ●bay leaves
- ●cumin
- ●oregano
- ●olive oil
- ●chicken broth
- ●salt
- ●black pepper
- ●cilantro
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic; sauté until softened, about 3-4 minutes.
- 3Stir in diced tomato and red bell pepper; cook for another 5 minutes.
- 4Add chicken pieces to the pot; brown on all sides for about 5-7 minutes.
- 5Sprinkle in cumin and oregano; stir to combine.
- 6Pour in chicken broth and bring to a simmer.
- 7Add bay leaves, salt, and black pepper; cover and cook for 30 minutes.
- 8Incorporate diced potatoes, carrots, and peas; stir gently.
- 9Cover and simmer for an additional 20-25 minutes, until vegetables are tender and chicken is cooked through.
- 10Remove bay leaves before serving.
- 11Garnish with chopped cilantro before serving.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: pork
Turkey is leaner, while pork is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers health benefits, while vegetable oil is budget-friendly.
chicken broth
Healthier: vegetable broth
Cheaper: water + bouillon cubes
Vegetable broth is lower in calories, and bouillon is cost-effective.
red bell pepper
Healthier: yellow bell pepper
Cheaper: green bell pepper
Yellow peppers have similar nutrients, while green peppers are often less expensive.
Techniques
Equipment
Also Known As
Sudado de Pollo hails from Colombia, where it is a cherished comfort food often enjoyed during family gatherings. This dish embodies the essence of Colombian cuisine, showcasing the use of fresh ingredients and bold flavors. Today, it is a popular choice in homes and restaurants alike, with variations found across Latin America.
Ingredients
- ●chicken pieces
- ●onion
- ●garlic
- ●bell pepper
- ●tomato
- ●coriander
- ●bay leaves
- ●cumin
- ●salt
- ●black pepper
- ●olive oil
- ●water
- ●potatoes
- ●carrots
- ●peas
- ●lime
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 3Stir in diced bell pepper and cook for another 2-3 minutes.
- 4Add chicken pieces to the pot, browning on all sides for about 5-7 minutes.
- 5Incorporate chopped tomatoes, coriander, bay leaves, cumin, salt, and black pepper.
- 6Pour in water to cover the chicken, bring to a simmer.
- 7Cover the pot and cook for 25-30 minutes, stirring occasionally.
- 8Add diced potatoes, carrots, and peas to the pot, mixing well.
- 9Continue to cook covered for another 15-20 minutes, until vegetables are tender.
- 10Adjust seasoning if necessary, adding more salt or pepper to taste.
- 11Serve hot, garnished with lime wedges.
Originating from Peru, Pollo al Maní showcases the fusion of indigenous ingredients and Spanish influences, particularly the use of peanuts. Traditionally served during festive occasions, this dish reflects the richness of Peruvian cuisine. Today, it has gained popularity beyond its borders, often enjoyed in various Latin American communities.
Ingredients
- ●chicken
- ●peanut butter
- ●onion
- ●garlic
- ●ginger
- ●tomato
- ●chicken broth
- ●soy sauce
- ●lime juice
- ●cumin
- ●paprika
- ●salt
- ●black pepper
- ●vegetable oil
- ●cilantro
Instructions
- 1Heat vegetable oil in a large skillet over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- 4Add diced tomato and cook until softened, about 3-4 minutes.
- 5In a bowl, mix peanut butter, chicken broth, soy sauce, lime juice, cumin, paprika, salt, and black pepper until smooth.
- 6Add chicken pieces to the skillet and brown on all sides, about 5-7 minutes.
- 7Pour the peanut sauce over the chicken, ensuring all pieces are coated.
- 8Cover and simmer on low heat for 25-30 minutes, until chicken is cooked through.
- 9Check for doneness; the internal temperature should reach 165°F.
- 10Remove from heat and let rest for 5 minutes.
- 11Garnish with chopped cilantro before serving.
Also Known As