• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 86
    OK

    Dania Ramirez’s Estofado de Pollo con Vegetales

    This hearty stew is heavy on the vegetables.


    Ingredients
    3
    tablespoons
    extra-virgin olive oil
    2 1/2
    stalks
    celery- (diced)
    5
    carrots- (diced)
    1/2
    yellow onion- (diced)
    7
    cloves
    garlic (pureed)
    lawry’s seasoning salt
    cayenne pepper
    4
    pounds
    organic chicken (cut into small pieces)
    2
    quarts
    organic vegetable broth
    1/2
    chicken bouillon cube
    7
    red baby potatoes (cubed)
    3
    yucas- (cubed)
    2
    zucchini- (yellow and green, cubed)
    3/4
    head
    cauliflower- (broken into large florets)
    Directions
    In a large, deep stockpot, heat oil over medium heat. Add celery, carrots, onion, and garlic, and stir. Coat vegetables lightly with seasoning salt and cayenne to taste. Cook vegetables until slightly tender.
    Lightly season chicken with seasoning salt. Add chicken pieces to the pot and cook until browned, 15 to 20 minutes, making sure chicken doesn’t stick to pot.
    Add vegetable broth, 1-cup water, and the bouillon cube. Add potatoes, yucas, and zucchini; increase heat to high and bring to a boil. Add cauliflower, cover, and cook until cauliflower is tender, about 40 minutes.
    Uncover and begin breaking down cauliflower with large spoon. Reduce heat to low to medium and cook stew uncovered until it thickens, about 1 hour; stir every 20 minutes. Remove from heat and let estofado stand 10 minutes before serving.

    The base number of servings for this recipe is 86
    OK

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