Dania Ramirez’s Estofado de Pollo con Vegetales

This hearty stew is heavy on the vegetables.

Country of Origin
Preparation time

3 tbsp. extra-virgin olive oil
2 1/2 stalks celery, diced
5 carrots, diced
1/2 yellow onion, diced
7 garlic gloves, pureed
Lawry’s Seasoning salt
Cayenne pepper
4 lb. organic chicken, cut into small pieces
2 boxes (1 qt. each) organic vegetable broth
1/2 cube chicken bouillon
7 red baby potatoes, cubed
3 yucas, cubed
2 zucchini (yellow and green), cubed
3/4 head cauliflower, broken into large florets


1. 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.

2. 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,

3. 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.

4. 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.