Estofado de Pollo (Mexican Chicken Stew)

Some dinners simply feel like home, and this Estofado de Pollo is one of them. Seasoned chicken pieces are browned until golden, then simmered with carrots, russet potatoes, jalapeños, and serrano peppers in a savory roasted Roma tomato sauce. Cumin, bay leaves, garlic, onion, and smoked paprika bring everything together in a hearty Mexican chicken stew made for sharing.

What is Estofado de Pollo? Estofado de Pollo is a home-style chicken stew made by slowly simmering chicken and vegetables in a seasoned sauce. This version uses browned chicken, potatoes, carrots, fresh chiles, and a blended roasted tomato sauce for a comforting meal with plenty of rich broth for rice, tortillas, or bread.

Jump to

• Jump to Recipe
• Quick Recipe Snapshot
• Storage and Make Ahead
• FAQs

Quick Recipe Snapshot

• Difficulty: Easy to moderate
• Prep Time: About 20 minutes
• Cook Time: About 1 hour 15 minutes
• Total Time: About 1 hour 35 minutes
• Yield: About 8 to 10 servings
• Method: Stovetop
• Flavor: Savory, tomato-rich, gently smoky, and chile-forward

Watch the Video

This step-by-step video shows how to roast the tomatoes, blend the sauce, brown the seasoned chicken, sauté the vegetables, and simmer everything together until the chicken and potatoes are tender.

A Quick History of Estofado de Pollo

The word estofado broadly describes meat cooked slowly in a covered pot with a flavorful sauce or its own juices. Mexican estofados vary from region to region and do not follow one fixed formula. Some versions include warm spices, vinegar, fruit, nuts, olives, or raisins, while others are more savory and vegetable forward. This recipe is a simpler, chile forward home style version made with roasted tomatoes, cumin, jalapeños, serranos, carrots, potatoes, and chicken.

Why You Will Love This Recipe

• Deep roasted tomato flavor: Blistering the Roma tomatoes gives the sauce a richer, more developed taste.
• A complete family meal: Five pounds of chicken with carrots and potatoes makes a generous, satisfying pot.
• Built in one pot: The vegetables and sauce pick up the savory browned bits left behind by the chicken.
• Adjustable chile heat: Keep the jalapeños and serranos whole for a gentler infusion or slit them for more chile flavor.

Ingredient Spotlight

Estofado de Pollo

Estofado de Pollo is a comforting Mexican chicken stew made with browned chicken, carrots, potatoes, jalapeños, and serrano peppers simmered in a savory roasted Roma tomato sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 10

Equipment

• Comal or large skillet
• Blender
• Large heavy pot or braiser with lid
• Tongs
• Wooden spoon
• Instant-read thermometer

Ingredients

  

1x2x3x

Roasted Tomato Sauce

• 8 Roma tomatoes
• 4 garlic cloves
• 1/2 small white onion
• 2 cups water plus more as needed
• 1/2 teaspoon cumin seeds
• Salt to taste
• Black pepper to taste

Chicken

• 5 pounds bone-in chicken pieces such as drumsticks, thighs, or a mixture
• Smoked paprika to taste
• Garlic powder to taste
• Onion powder to taste
• Salt to taste
• Black pepper to taste
• Neutral cooking oil as needed for searing

Stew

• 3 to 4 large carrots peeled and cut into large pieces
• 3 jalapeños stemmed and sliced lengthwise
• 2 serrano peppers stemmed and sliced lengthwise
• 3 to 4 russet potatoes peeled and cut into large chunks
• 3 bay leaves
• 1 to 2 teaspoons chicken bouillon powder

Instructions

 

Roast the Tomatoes.

• Place the Roma tomatoes on a hot comal or dry skillet over medium-high heat. Roast, turning as needed, until softened and charred on several sides. Remove from the heat and set aside.
  

Season the Chicken

• Season the chicken. Pat the chicken dry, then season all sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
  

Blend the Tomato Sauce

• Add the roasted tomatoes, garlic, onion, cumin seeds, salt, black pepper, and 2 cups of water to a blender. Blend until completely smooth, then set the sauce aside.
  

Brown the Chicken

• Heat enough neutral oil to coat the bottom of a large pot over medium heat. Add the seasoned chicken and sear until golden brown on both sides, working in batches if needed. Cook for 15 to 20 minutes to partially cook it. Transfer the chicken to a plate and set aside.
  

Sauté the Carrots and Chiles.

• In the same pot with the remaining oil and chicken drippings, add the carrots, jalapeños, and serrano peppers. Sauté for 2 to 3 minutes, stirring occasionally.
  

Add the Sauce and Simmer.

• Pour the blended roasted tomato sauce over the vegetables.
  
• Return the browned chicken and any accumulated juices to the pot, then add the bay leaves and 1 to 2 teaspoons of chicken bouillon.
  
• Stir to combine, bring to a gentle simmer, cover, and cook for 20 minutes.
  

Add the Potatoes and Finish.

• After the chicken has simmered for 20 minutes, add the potatoes and stir gently to distribute them throughout the sauce.
  
• Cover and simmer for another 15 to 20 minutes, or until the potatoes are fork-tender and the thickest chicken pieces reach an internal temperature of 165°F without the thermometer touching the bone. Add more water if the sauce becomes too thick.
  
• Taste and adjust the salt and pepper, then remove the bay leaves before serving.
  
• Serve and Enjoy!
  

Notes

• Use a large, wide pot because 5 pounds of chicken plus the vegetables makes a generous batch.
• Brown the chicken in batches if necessary. Overcrowding the pot can cause it to steam instead of browning.
• Begin with 1 teaspoon of chicken bouillon and add the second only after tasting because brands vary in saltiness.
• Keep the stew at a gentle simmer. A vigorous boil can break apart the potatoes and reduce the sauce too quickly.
• For less heat, remove some or all of the seeds and interior membranes from the jalapeños and serrano peppers.
• Add more water as needed if the tomato sauce becomes thicker than desired.
  Continue directly with the recipe after partially cooking the chicken; do not refrigerate it to finish later.
• Remove all 3 bay leaves before serving.
• Store leftovers in shallow airtight containers in the refrigerator for 3 to 4 days. Reheat thoroughly and add a splash of water if needed.
• Freeze for 2 to 3 months for best quality; the potatoes may become softer after thawing.

Keyword Chicken Stew with potatoes, estofado de pollo, meixcan chicken stew and potatoes, mexican chicken and potato stew, Mexican chicken stew, pollo estofado, tomato chicken stew

Tried this recipe?Let us know how it was!

Pro Tips for the Best Estofado de Pollo

• Use a large pot. Five pounds of chicken plus the vegetables requires plenty of room to simmer evenly.
• Brown in batches. Crowding the pot traps steam and prevents the chicken from developing a golden exterior.
• Start with 1 teaspoon of bouillon. Bouillon and seasoned chicken both add salt, so taste before adding the second teaspoon.
• Cut the vegetables into large pieces. This helps the carrots and russet potatoes stay intact during simmering.
• Keep the simmer gentle. A hard boil can break the potatoes apart and reduce the sauce too quickly.
• Adjust the consistency at the end. Add water for a brothier stew or uncover the pot briefly for a slightly thicker sauce.

Common Mistakes to Avoid

• Overcrowding the pot while searing. Work in batches so the chicken browns instead of steaming.
• Adding too much bouillon before tasting. Different brands vary in saltiness.
• Boiling the stew aggressively. Use a gentle simmer to protect the potatoes and keep the sauce from reducing too fast.
• Adding the potatoes too early. They go in after the chicken has simmered for 20 minutes so they do not become overly soft.
• Holding partially cooked chicken for later. Once the chicken is partially cooked, continue directly through the rest of the recipe.
• Judging doneness by color alone. Check the thickest chicken pieces with a thermometer and cook them to at least 165°F.

Storage and Make Ahead

• Refrigerator: Divide the stew into shallow covered containers and refrigerate within 2 hours. Use within 3 to 4 days.
• Freezer: Freeze meal-size portions for about 2 to 3 months for best quality. The potatoes may become softer after thawing.
• Reheating: Reheat gently on the stovetop or in the microwave until the chicken and sauce reach 165°F. Add a splash of water if the sauce has thickened.
• Make ahead: Cook the entire stew, cool it safely, and refrigerate it. Do not stop after partially cooking the chicken and save the remaining steps for another day.

Optional Variations

The following are optional ideas inspired by other styles of Mexican estofado. They are not ingredients in the featured recipe above.

• Chiapas-inspired: Add chayote, oregano, thyme, a small pinch of clove, or a splash of vinegar.
• Oaxaca-inspired: Add toasted almonds, raisins, olives, capers, cinnamon, or a small amount of bread blended into the tomato sauce.
• Tabasco-inspired: Add plantain, almonds, olives, raisins, carrots, potatoes, or a splash of vinegar for a sweet, savory, and tangy variation.

How to Serve Estofado de Pollo

• Spoon it into wide bowls with plenty of roasted tomato sauce.
• Serve it with Mexican Red Rice or plain white rice.
• Set out warm corn or flour tortillas for soaking up the sauce.
• Add Homemade Bolillos, sliced avocado, or a crisp salad on the side.

FAQs

• What does Estofado de Pollo mean? It means chicken stew. The dish generally consists of chicken cooked slowly with vegetables, seasonings, and a flavorful sauce.
• Is this Estofado de Pollo spicy? It can be. The recipe uses three jalapeños and two serrano peppers. Keeping them whole gives you more control, while slitting or slicing them releases more chile flavor and heat.
• Can I use only chicken thighs or only drumsticks? Yes. The recipe calls for drumsticks, thighs, or a mixture totaling 5 pounds.
• Why are the potatoes added later? Russet potatoes soften readily. Adding them near the end helps them become tender without completely breaking apart.
• How do I know the chicken is fully cooked? The thickest portion should reach at least 165°F, with the thermometer positioned away from the bone.
• Can I make this stew ahead of time? Yes. Cook it completely, cool it safely, refrigerate it, and reheat it thoroughly before serving.
• Can I freeze Estofado de Pollo? Yes. Freeze it in meal-size portions for about 2 to 3 months for best quality, knowing the potatoes may soften after reheating.