If you are building your collection of easy peruvian recipes at home, traditional Estofado de Pollo (Peruvian Chicken Stew) deserves a permanent spot in your weekly rotation. This hearty, slow-simmered comfort dish blends tender chicken thighs with rich tomatoes, earthy mushrooms, sweet raisins, and warm potatoes. It is a stunning display of home-style Latin American cooking that feels like a warm hug in a bowl.

As a chef, what makes this recipe stand out is how simple elements—aromatics, red wine, and ají panca—transform humble home ingredients into a complex, restaurant-quality sauce. You do not need complicated techniques or exotic tools to make it; just a good heavy pot and a few classic ingredients will have your kitchen smelling absolutely incredible.

Recipe Quick Info

Metric Details
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Difficulty Level Easy

Ingredients You’ll Need

For the Chicken & Sear:

  • Chicken Thighs: 4 pieces (skin-on or skinless, bone-in)

  • Vegetable Oil: 3 tbsp (for searing) + 2 tbsp (for aromatics)

  • Salt & Black Pepper: To taste

For the Flavor Base (Sofrito & Sauce):

  • Onion: ½ medium, finely chopped

  • Garlic: 1 tbsp, minced

  • Ají Panca Paste: 1 tbsp (traditional Peruvian red pepper paste)

  • Tomato Purée: 3 tbsp

  • Fresh Tomatoes: 3 medium (peeled, seeded, and grated) or 120 g passata

  • Dried Mushrooms: 10 g, chopped into bite-sized pieces

  • Bay Leaves: 2 whole leaves

  • Red Wine or Water: 120 ml

  • Chicken Broth: 120 ml

For the Vegetables & Add-ins:

  • Carrots: 100 g, sliced into rounds

  • Green Peas: 80 g (fresh or frozen)

  • Potatoes: 2 medium, peeled and quartered

  • Raisins: 20 g (adds a classic Peruvian sweet-and-savory twist)

For Serving:

  • Cooked White Rice: Warm fluffy long-grain or jasmine rice

Step-by-Step Cooking Instructions

Step 1: Sear the Chicken

  1. Heat 3 tbsp of vegetable oil in a heavy pot or Dutch oven over medium-high heat.

  2. Season the chicken thighs with salt and black pepper to taste.

  3. Fry the chicken for 3 minutes on one side until lightly browned, then turn over, season the other side with salt and pepper, and fry for another 3 minutes.

  4. Remove the seared chicken from the pot and set aside on a plate.

Step 2: Build the Aromatic Base (Sofrito)

  1. Add 2 tbsp of vegetable oil to the same pot.

  2. Add the chopped onion and minced garlic, frying lightly over medium heat for 5 minutes until soft and fragrant.

  3. Stir in 1 tbsp of ají panca paste and 3 tbsp of tomato purée, stirring well to cook out the raw flavor.

  4. Add the grated fresh tomatoes (or passata) and simmer the mixture until it thickens into a rich base.

Step 3: Deglaze and Simmer the Chicken Base

  1. Stir in the 10 g of dried mushrooms, 2 bay leaves, and 120 ml of red wine (or water).

  2. Return the seared chicken thighs to the pot.

  3. Pour in 120 ml of chicken broth, and adjust seasoning with additional salt and black pepper to taste.

  4. Stir everything gently, place the lid on the pot, and simmer on medium-low heat for 10 minutes.

Step 4: Add Vegetables and Finish Simmering

  1. Uncover the pot and add the sliced carrots, green peas, quartered potatoes, and raisins.

  2. Stir gently to ensure the potatoes and vegetables are submerged in the sauce.

  3. Cover the pot with the lid and simmer for an additional 15 minutes, or until the potatoes and carrots are tender when pierced with a fork.

Step 5: Plate and Serve

  1. Spoon a generous portion of warm white rice onto each plate.

  2. Place a piece of tender chicken alongside the rice and ladle the thick, rich stew filled with potatoes, carrots, peas, and sauce over top. Serve immediately!

Chef’s Pro Tips for Success

  • Do Not Omit the Raisins: Sweet raisins might seem unusual in a chicken stew, but in Peruvian cooking, they provide a essential sweet contrast to the savory red wine and smoky ají panca.

  • Soak the Dried Mushrooms: If your dried mushrooms are particularly firm, soak them in hot water for 5 minutes before adding them to the pot to ensure they absorb the rich gravy effortlessly.

  • Thickening the Gravy: As the quartered potatoes simmer in the stew sauce, they release natural starches that naturally thicken your gravy into a rich, silky consistency.

Easy Ingredient Substitutions

  • Ají Panca Paste: If ají panca is difficult to find locally, you can substitute it with a mixture of mild smoked paprika and a touch of ancho chili paste to mimic its smoky, fruity warmth.

  • Red Wine: If you prefer cooking without alcohol, simply replace the red wine with an equal amount of additional chicken broth and a small splash of red wine vinegar for bright acidity.

Watch the Video Tutorial

Want to watch this cozy dish come together visual step by step? Check out the embedded video below from Llama Kitchen to follow the full preparation:

Give It a Try!

Exploring easy peruvian recipes at home is one of the most satisfying ways to bring incredible global comfort food to your family dining room. Give this hearty Estofado de Pollo a try, and leave a comment below to share how your kitchen smelled while it simmered! Bon Appétit!