Peruvian Chicken Stew

How to make a Peruvian Chicken Stew.

Ingredients: Serves 4

  • 4 chicken legs and thighs
  • White fluffy rice or pasta
  • 4 medium sized yellow potatoes, peeled
  • 1 cup carrots, peeled and cut in thin slices
  • ½ cup green peas
  • ½ cup raisins
  • 1 cup onion, finely diced
  • 2 garlic cloves, finely diced
  • 2 tablespoons tomato paste
  • 4 tablespoons vegetable oil
  • ½ cup sweet wine (optional)
  • 2 cups chicken stock
  • 1 bay leaf
  • Salt
  • Pepper
  • Parsley sprigs


  1. Season the chicken with salt and pepper.
  2. Heat 2 tablespoons of oil in a saucepan over medium heat.
  3. Sear the chicken pieces until golden brown, turning once.
  4. Transfer to a bowl and reserve.
  5. Add the remaining oil to the saucepan and when hot, add the onion and garlic.
  6. Cook at medium-high heat, stirring every few minutes, until soft, for about 7 minutes.
  7. Add the tomato paste and stir, cooking for 3 minutes.
  8. Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf.
  9. Cover, lower the heat and cook for 30 minutes.
  10. Add the potatoes, carrots, green peas and raisins.
  11. Continue cooking for 15 – 20 minutes or until the vegetables are soft.
  12. Serve with rice or pasta and garnish with parsley sprigs.
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