Estofado de Pollo (Chicken Stew)

This chicken stew is made Peruvian Style. It is also paleo friendly.


  • 8 oz chicken breast (cut into small pieces)
  • Salt and pepper
  • 2 tbsp avocado oil
  • 1/3 cup tomato (chopped)
  • 1 cup onion (chopped)
  • 2 garlic cloves, finely diced
  • 6 oz tomato paste
  • 1 cup water small sized potatoes (cut in halves)


  1. Season the chicken with salt and pepper.
  2. Heat 1 tablespoon oil in a saucepan over medium heat. Sear the chicken pieces until cooked and set aside.
  3. Add another tablespoon oil, onion, tomato and garlic. Cook at medium-high heat, stirring every few minutes, until soft, about 5-7 minutes. Add the tomato paste and stir, cooking for 3 minutes.
  4. Put the chicken back in the saucepan, add potatoes and water and bring to a boil. Cover and set a simmer. Cook for 30 minutes.
  5. Serve with vegetable as side. For this recipe I am using grilled asparagus.

Serving Size: 2

Calories: 400
Carbs: 38g
Protein: 30g
Fat: 17g