Sunday, September 18, 2011

Estofado de Pollo, by Olivia

I adore Estofado de Pollo.  It is a typical chicken stew eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out.

Estofado de Pollo
8-10 pieces of chicken skinless
1/4 cup STAR Extra Virgin Olive Oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 1/2 cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
1 cup Baby carrots cut in half
2 cups frozen green peas, drained
salt and pepper to taste

In a large, deep frying pan or skillet, heat STAR Extra Virgin Olive Oil and brown chicken for 5-7 minutes on medium high heat. Remove chicken and set aside. Add to the pan, mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add chicken and white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. 5 min before it is done, add green peas to pan and stir well. Serve with home-fried potatoes or rice.
Look at all the  great vegetables in this recipe!

I serve this with a crusty fresh bread and love to soak up the sauce with the bread.



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