Serves 4-6 Prep 10 min Cook 40 min Ready 50 min
This recipe is one of my family's favorite Ecuadorian comfort foods! There are many versions of estofado, the most popular ones are made with either chicken or pork.
Estofado is essentially a meat stew cooked with potatoes and a variety of vegetables (usually including carrots) and is served over rice.
1 medium tomato
1 white onion
1 bell pepper
3 garlic cloves
3 large carrots
2 large potatoes
2-3 tablespoons of achiote oil
1 bunch of cilantro
1 tablespoon of tomato paste
6-8 chicken thighs
2 cups of rice
First, make the refrito: Finely chop 1 onion, 1 tomato, 1 bell pepper and 2 garlic gloves. Add the onions with 2 teaspoons of the achiote oil to a deep pan or pot on medium heat first; then, a few minutes later add the bel pepper and tomato, last add the garlic.
Once the refrito is thoroughly cooked, add a cup of water along with 2 tablespoons of abuelita’s aliño.
Prep the chicken thighs by trimming off the excess fat. Season with abuelita’s aliño and add to the pot. Cook the chicken for a few minutes on each side – enough to brown.
Peel and chop the potatoes and carrots into even cubes and add to the pot along with two cups of water. Let simmer for about 20 mins.
When the chicken, potatoes and carrots are almost fully cooked. Add one bunch of cilantro (remove stems), a tablespoon of tomato paste + salt to taste. Stir to combine, cover the pot and let simmer on medium-low heat for at least 10 mins. Stir occasionally.
In another pot. Add 2 cups of short grain rice with 4 cups of water. For flavor, add 1 tablespoon of salt, 1 whole peeled garlic clove + 1/2 tablespoon of achiote oil (optional). Stir throughly once the water boils. Cover and cook on low for 20 mins. Let sit for 10 mins before serving.