Estofado de Pollo


Estofado de pollo (Chicken Stew) is packed with protein and vitamins from chicken and vegetables. What is great about this stew is that you can put as many veggies or spices as you like.  Estofado de pollo origins from Peru. This hearty dish can be severed with a side a rice. Also, it is perfect for lunch and/or dinner.


Estofado de Pollo

Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Spanish


  • 1 package Chicken drums
  • 1 package Chicken thighs
  • 4 tbsp Sofrito
  • 4 tbsp Recaito
  • Goya tomato sauce
  • 2 packets Chicken Bouillon
  • 2 packets Goya Sazon
  • Adobo All purpose seasoning
  • Onion Powder
  • Garlic Powder
  • Rotisserie chicken seasoning McCormick
  • Frozen Vegetables of choice
  • 5 Medium size potatoes Wash, peel, and cut


  • In a pot fill with water half way and boil on high
  • In the boiling water add chicken bouillon, sazon, sofrito, recaito, and tomato sauce
  • Wash and remove any fat or skin from chicken
  • Season chicken with adobo, garlic and onion powder, and rotisserie chicken seasoning
  • Place chicken in the pot
  • Add frozen vegetables and potatoes
  • Now cook on medium heat
  • Once the potatoes are soft, the chicken stew is ready to serve
Keyword Chicken, dinner, lunch, Stew

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