Estofado de Pollo with Rice

Ingredients

Quantities are for one portion.

• 1 tbspaji panca paste
• 70 gdry white rice
• 50 gfrozen peas
• 1 tbspvegetable oil
• salt to taste
• 50 gcanned diced tomatoes
• 150 gpotatoes, peeled and cubed
• 1carrot, peeled and sliced
• 150 gchicken leg (bone-in)

Method

1. Rinse the white rice and steam it until fluffy. Set aside.
2. Heat the vegetable oil in a heavy pot. Brown the chicken leg on all sides, then remove it.
3. In the same pot, fry the aji panca paste and the canned diced tomatoes.
4. Return the browned chicken leg to the pot. Add the cubed potato and sliced carrot.
5. Pour enough water to cover the base of the ingredients. Bring to a boil, cover, and simmer.
6. Cook until the chicken is tender and the potatoes are soft, allowing the sauce to thicken naturally.
7. Stir the frozen peas into the hot stew for a final minute, then serve the rich braise over the steamed rice.