Estofado De Pollo

Name: Estofado De Pollo
Ingredients: 6 -8 bone-in chicken thighs, skin removed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup all-purpose flour; 1/4 cup olive oil; 1 cup onion, chopped; 1 garlic clove, peeled and chopped; 2 tablespoons tomato paste; 2 tablespoons paprika; 1/2 cup white wine; 2 cups chicken broth; 1 cup carrot, sliced; 4 medium potatoes, peeled and quartered; 1 cup frozen peas; 1/4 cup raisins

15 ingredients

2 steps

Ingredients

6 -8 bone-in chicken thighs, skin removed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup onion, chopped
1 garlic clove, peeled and chopped
2 tablespoons tomato paste
2 tablespoons paprika
1/2 cup white wine
2 cups chicken broth
1 cup carrot, sliced
4 medium potatoes, peeled and quartered
1 cup frozen peas
1/4 cup raisins

Directions

1

Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
2

Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.