Estofado de Pollo (Chicken Stew)

Ingredients

• 1400 gChicken
• 300 gCarrot
• 150 gOnion
• 600 gPotato
• 6 gGarlic
• 120 gTomato
• 75 gPea
• 60 mlOil
• 60 mlWhite wine
• 1000 mlWater
• 2 pcsBouillon cube
• 80 gBell pepper
• 6 gSalt
• 1.2 gPepper
• 2 gCumin
• 400 gRice

Instructions

1. 1

   Sauté

   • Heat the oil in a large Dutch oven and sauté the onion and garlic until the onion softens.
   • Add chopped tomato and the chicken pieces and brown the chicken slightly.
   • Season with salt, pepper and ground cumin.
2. 2

   Simmer

   • When the chicken is lightly browned, add the water, bouillon cubes and wine.
   • Cover and let simmer over medium-low heat for at least 30 minutes.
3. 3

   Add vegetables

   • Add carrots, potatoes, peas and yellow bell pepper to the stew.
   • Taste the broth and add more cumin, salt or pepper if needed.
   • Add just enough water to cover vegetables if necessary and simmer until vegetables are tender.
4. 4

   Finish and serve

   • When vegetables are done, remove from heat and let sit uncovered for 5 minutes.
   • Serve hot with steamed white rice.