Chicken Stew with Beer(Pollo Estofado en Cerveza)

Chicken Estofado

This Chicken Stew, or Pollo Estofado, is a flavorful tomato sauce-based dish. It could not be much easier to make and it makes for great leftovers. Be sure to serve it with sweet plantains and plain white rice, great for catching all the tomato sauce.

Buen provecho!



(4-6 servings)

  • 1 tablespoons olive oil
  • 3 tablespoon butter
  • 8 pieces of chicken, trimmed of excess skin
  •   and fat
  • 2 cups tomato sauce
  • 2 garlic cloves, minced
  • 1/2 cup chopped onions
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon thyme
  • 2 cups of beer
  • 1/2 cup peas
  • Salt and pepper


  1. Season the chicken all over with salt and pepper. In a large frying pan over medium-high heat, melt the butter with the oil. Working in batches if necessary, add the chicken and cook, turning frequently, until browned, about 10 minutes. Transfer the chicken to a platter.
  2. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomato sauce, Worcestershire sauce, cumin, oregano, parsley, thyme, and beer.
  3. Over medium-low heat, cover and cook until the chicken is tender and opaque throughout, about 35 to 40 minutes. Uncover and add the peas. Cover and cook until the peas are warmed through, about 10 minutes more.
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  1. says

    I have for the past few days wanting to eat chicken. This is a really tasty dish. I enjoy cooking with beer. A little for the “pollo” and a lot for me…hic up!

  2. says

    I love the sound of this recipe, would not have immediately thought of the beer but you have me very intrigued. Cannot wait to try. I am trying desperately to catch up on my blog reading, and I do not want to miss a single one of your posts as I feel like I miss a lot.

  3. Mslautner says

    Hi this is the last page i visited but thank you sooo much this really helped me in 13 and i had a computer project which was to make a menu and i chose colombian cuz thats my backround u give great info thanks <3 :)

  4. Heather V says

    Made this for lunch…it was a huge hit! Thank you so much for sharing! I even added some extra veggies…some carrots, corn and green beans from a frozen mix…and my picky non-veggie-eating-husband ate it all! The sauce was so tasty it was perfect (okay so about 80% of the veggies were peas which he loves, but seeing him eat green beans with no fuss…priceless!)

  5. Ibi says


    My mother used to marinate the chicken on beer overnight and then follow a similar recipe. She called it “Pollo Borracho” :-) Here in the US because we receive other Latin influences sometimes I add a tea spoon of dark mole paste instead of Goya seasoning for an even reacher flavor. Just a thought for those that like to experiment with flavors.

    By the way thank you for your site; now I can easily share Colombian recipes with my English speaking friends.

    Happy New Year!!

  6. says


    Great looking recipe – I’m going to give it a try later this week. Have several of your other recipes on the list right after that. Keep up the good work.

  7. nick says

    This was amazing. I made one batch using Tecate and another batch using Sam Adams summer ale. I marinated the chicken in the beer first over night and then followed the recipe. Amazing and delicious!

    Muchas Gracias!

  8. christie says

    Hi Erika,

    What type of beer would you recommend using? I am not a beer drinker so I am not sure where to begin.

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