Homemade Chicken Stew: The Flavor That Unites Us at the Table

75 min
Chicken stew is a must-have classic in the cookbook of any Peruvian household. It's the definition of comfort food: a comforting, tasty and nutritious stew. The key lies in a good dressing, cooked over low heat to develop all its flavors, and in a patient cooking that leaves the chicken meat super tender and the potatoes impregnated with all the flavor of the sauce. Served with its little white rice, it's simply perfection.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot or Dutch oven type with lid
  • + Blender
  • + Cutting board and knife

INSTRUCCIONES

Step 1:

Seal the chicken. Season the chicken pieces generously with salt and pepper. In a large pot over high heat, heat the oil and sear the chicken on all sides until the skin is golden brown and crisp. Remove the pieces from the pot and set them aside.

Step 2:

The Base Dressing. In the same pot, with all the fat and flavor left by the chicken, lower the heat to medium and sauté the onion and garlic until they are soft and transparent.

Step 3:

Concentrate the Flavor. Add the tomato paste and the chilli pepper and yellow pepper pastes. Cook for about 5 minutes, stirring constantly, until the dressing takes on a darker and deeper color. Pour in the vinegar to “deglaze” the bottom of the pot.

Step 4:

The Tomato Sauce. While the dressing is being made, blend the ripe tomatoes with the chicken stock until a smooth sauce is obtained.

Step 5:

Slow Cooking. Return the browned chicken prey to the pot. Add the potatoes, the thyme sprig and the bay leaf. Pour the liquefied tomato sauce on top. The sauce should almost cover the ingredients.

Step 6:‍

Bring the stew to a gentle boil, then lower the heat to a minimum, cover the pot and let it cook slowly for 45 minutes.

Step 7:

The Final Touch. After that time, the chicken will be tender and the sauce will have thickened. Add the carrot slices and the drizzlies. Cover again and cook for an additional 10-15 minutes, until vegetables are cooked. Rectify the salt and pepper.

Step 8:

To Serve! Serve one or two chicken pieces per plate, accompanied by potatoes and vegetables, and cover everything with plenty of sauce. Don't forget the white rice on the side!

TIPS

  • + El Dorado is Flavor: Don't skip the step of sealing the chicken. That golden crust isn't just about the color; it creates a layer of caramelized flavor (the Maillard reaction) that's critical to a deep, delicious stew.
  • + Ripe Tomatoes: Using well-ripened tomatoes, as mentioned in the video, is a great trick. They are naturally sweeter and less acidic, resulting in a more balanced and tasty sauce without the need to add sugar.
  • + Slow Fire, Intense Flavor: The key to good stew is patience. Cooking it over low heat and for a long time allows the meat to soften, the flavors to be discovered, to make friends and the sauce to take shape.
  • + A Touch of Wine: If you want to add extra complexity to the sauce, you can replace the vinegar with a good splash of red wine. It looks spectacular on him!