Entree: Guatemala – Northern Culinary Region – Estofado de Gallina (Hearty Guatemalan braised chicken stew with vegetables, tomatoes, and cilantro)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 1 large red bell pepper, sliced (about 6 oz / 170 g)
- 2 large tomatoes, chopped (about 12 oz / 340 g) or 1 can (14 oz / 400 g) diced tomatoes
- 1/2 cup (120 ml) tomato purée
- 2 cups (480 ml) chicken stock
- 3 medium potatoes, peeled and cut into 1-inch pieces (about 12 oz / 340 g)
- 2 medium carrots, sliced on the bias (about 6 oz / 170 g)
- 1 cup (150 g) frozen or fresh peas
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) white vinegar or lime juice
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the chicken pieces dry and season generously with salt and pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken pieces in batches, 4–5 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium, add the sliced onion and cook until translucent, about 5 minutes. Add the minced garlic and sliced red bell pepper and cook 1–2 minutes until fragrant.
3. Stir in the chopped tomatoes (or canned tomatoes) and tomato purée; cook 3–4 minutes to reduce slightly. Add the cumin, oregano, and bay leaf and stir to combine.
4. Return the browned chicken to the pot and pour in the chicken stock. Bring to a gentle simmer, cover, and cook for 20 minutes.
5. Add the potatoes and carrots, submerge them in the simmering broth, cover, and cook another 20–25 minutes until vegetables and chicken are tender.
6. Stir in the peas, vinegar or lime juice, and chopped cilantro; simmer uncovered 3–5 minutes to warm peas and meld flavors. Adjust salt and pepper to taste.
7. Serve hot over steamed rice or with warm corn tortillas and garnish with extra cilantro if desired.