PERUVIAN ESTOFADO DE POLLO RECIPE BY RENE - COOKEATSHARE

Steps:

• Season the chicken with salt and pepper and set aside. Heat Olive oil in a large saucepan or wok over medium heat. Add the chicken and cook until golden brown on all sides. Remove chicken from wok and set aside. Using the same oil in the wok, add garlic and saute until golden brown. Add onions and cook until tender. Add tomato paste, stir and cook for 3 minutes. Add back the chicken. Add in the wine and bring to a quick boil. Add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes. Add the potatoes, carrots, green peas, and raisins. Continue cooking until the potatoes and carrots and cooked. Remove from heat, transfer to a serving plate and garnish with parsley leaves. Serve with a side of steamed rice (I used tomato rice).