|Photo from Cocinando con Pasion. (there's a video there in Spanish of the preparation)
Sister Maria always said the true estofado de pollo has raisins and olives! She was a comic-turned-cook that worked for us ten or twelve years ago (wow! Time flies!). She taught us all a lot about Peruvian food and many Peruvian jokes.
Brown chicken pieces (4, 6, 8) however many you like in oil.
Remove the chicken and saute a diced onion (preferably a red onion, to get that Peruvian flavor) in the same oil.
Add 2 cloves of minced garlic, a small can of tomato paste (or chopped natural tomato 2 cups) add salt to taste, 1 ½ cup chicken broth, 1/2 cup peas and 1/2 cup sliced carrot, mix well,
Add the chicken, ½ cup of raisins and ¼ cup of black olives cut in half (without pit), 1 or 2 bay leaves and 2 or 3 chopped dried mushrooms (you can substitute ¼ cup chopped canned mushrooms), add 3 or 4 potatoes cut in quarters,
cover and cook until the chicken is tender and potatoes are done (test with a fork), stirring from time to time to avoid sticking and drying, if it is dry add a little chicken broth,
It should be left with juice but not liquid.
Serve it with white rice!