Peruvian Chicken Estofado Pasta
For Chef Walther’s estofado, seared chicken thighs are simmered in a tomato and red wine braise brimming with carrots, peas, and the smoky heat of aji panca—a Peruvian chili pepper. It’s served over spaghetti, with a cheesy, creamy huancaína sauce on the side. This is comfort food with serious flair.
Nutritional facts
Protein
46g
Carbs
80g
Calories
820
Fat
37g
Ingredients
PAIR-Estofado Braising Liquid, Adrianzen, Veg, Pepper, Aji amarillo, Seedless, Chicken Bouillon, Cracker, Water, Aji Panca Pepper, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Oregano, Red Onion, Plum Tomato, Garlic Powder, Evaporated Milk, Black Pepper, Cumin, Tomato Paste, Garlic, Sugar, Onion, Red Wine, Kosher Salt, Queso Fresco, Cotija Cheese, Green Peas, Carrots, Monosodium Glutamate, Italian Parsley, Spaghetti
Reviews
3.9
Based on 85 reviews
Ricardo · 04/26/25
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