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Spanish Chicken Stew Recipe - Estofado de Pollo

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Estofado de Pollo - Spanish Chicken Stew

Estofado de Pollo - Spanish Chicken Stew

(c) 2007 Lisa Sierra Licensed to About.com
Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4-6 Servings


  • 1 whole fryer, cut into pieces or 8-10 pieces of chicken
  • 1/4 cup virgin Spanish olive oil
  • 2 cups of white mushrooms, sliced
  • 4-5 large cloves of garlic, unpeeled
  • 1 1/2 cups dry white wine
  • 1 large yellow onion, coarsely chopped
  • 1 medium sweet red pepper
  • 2 peeled carrots, cut into large pieces
  • 1 - 16 oz. can green peas, drained
  • salt and pepper to taste


Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat.

Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat.

Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary.

Just before serving, add green peas to pan and stir well. Serve with home-fried potatoes.

Note: Spaniards like to use their wonderful, crusty French-style bread to “mop up” the sauce.

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