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.
Equipment
- Comal or large skillet
- Large heavy pot or braiser with lid
- Tongs
- Instant-read thermometer
Ingredients
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.
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