Estofado de Pollo
Estofado de pollo is the soft, everyday comfort my mom leaned on, chicken simmered slow with vegetables in a savory tomato broth until the whole thing tasted like a long exhale. With both my parents working restaurant hours, a forgiving one-pot meal like this was a quiet kind of love. You start it, let it bubble, and trust it to handle dinner while life keeps moving. I make it now on the evenings I need that same softness. A humble stew has a way of telling you to sit down because you have done enough for today.
This Estofado de Pollo recipe is a cozy, one-pan Mexican stew made with bone-in chicken, golden potatoes, carrots, and jalapeños simmered in a rich tomato-based sauce. Perfect for easy weeknight dinners or traditional comfort food cravings.
Ingredients
- 3 chicken thighs bone in - skin on
- 4 chicken drumsticks bone in - skin on
- 3 carrots large
- 3 jalapeños sliced
- 4 golden potatoes sliced thin
For the sauce
- 5 roma tomatoes
- ¼ white onion
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon chicken bouillon
- salt and pepper to tast
- 1 cup water
Instructions
- Sear the chicken to build flavor
- Heat a generous drizzle of avocado oil in a large, heavy-bottomed pan over medium-high heat. Place the chicken thighs and drumsticks skin-side down and sear for 5–6 minutes per side, until golden and crisp. Remove and set aside.This step locks in flavor—don’t skip it!
Sauté the vegetables
- In the same pan (leave the flavorful bits!), add chopped carrots, sliced jalapeños, and cubed golden potatoes. Sauté for about 5–6 minutes, stirring occasionally, until they begin to soften.If needed, add another splash of oil.
Blend the sauce
- While veggies are cooking, blend the Roma tomatoes, onion, garlic, water, cumin, chicken bouillon, tomato bouillon, salt, and pepper until completely smooth.Use a high-speed blender or do it in batches if necessary.
Simmer the sauce
- Pour the blended sauce into the pan with the vegetables. Stir well to coat everything, then let simmer for 1–2 minutes to begin reducing slightly.
Return the chicken and cook through
- Nestle the browned chicken pieces into the sauce, making sure they’re partially submerged. Cover the pan, reduce heat to medium-low, and cook for 25–30 minutes, or until the chicken is tender and cooked through.Check occasionally to ensure nothing sticks; add a splash of water if needed.
Serve and enjoy
- Taste the sauce and adjust seasoning if needed. Serve hot with fluffy rice or warm tortillas to soak up all the goodness.