Estofado de Pollo

Ingredients

• 1 whole chicken, cut into pieces
• 3 large carrots, cut into thirds and sliced lengthwise
• 1 large onion
• 3 large potatoes, cut into 4 pieces each
• 2 cloves garlic
• 1 medium roma tomato
• ½ cup frozen peas
• ¼ cup oil
• to taste salt
• 1 tsp ground cumin
• ¼ cup white wine
• 1 quart water
• 2 chicken boullion cubes
• 1 yellow chile pepper

Steps

1. In a large Dutch oven, heat the oil.
2. Sauté the onion and garlic.
3. Once the onion begins to soften, add the chopped tomato and chicken pieces.
4. Slightly brown the chicken pieces.
5. Season with salt, pepper, and cumin.
6. Once the chicken has lightly browned, add the water, bouillon cubes and wine.
7. Cover.
8. Allow the chicken to simmer over medium-low heat for at least 30 minutes.
9. Add the carrots, potatoes, and peas.
10. Taste the broth, as more cumin or salt and pepper may be needed.
11. Add just enough water to simmer the vegetables if needed.
12. Once the vegetables are done, remove from heat.
13. Allow to sit uncovered for 5 minutes.
14. Serve with white, steamed rice.