Chicken Estufao Recipes
CHAMORRO ESTUFAO
This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.
Provided by ChamoritaMomma
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
- When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
- If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
- Variation: Add 2 whole bay leaves.
- Variation: Add 2" piece crushed fresh ginger.
- Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!
Nutrition Facts : Calories 1652.8, Fat 171.2, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1068.6, Carbohydrate 5.4, Fiber 0.8, Sugar 1.5, Protein 21.2
CHICKEN ESTUFAO
My sister-in-law passed this on to my husband, who loves this dish. I believe she got it from a friend of ours, who lived on Guam for a while. It can also be cooked in a crockpot very well after the initial cooking--just add the browned chicken and all the other ingredients to the crockpot and let cook for 6 hours or so on low. The vinegar aroma is rather potent at first, so be prepared to open your windows! The end result is very tasty and tender. DH likes it over rice, to soak up the sauce.
Provided by Halcyon Eve
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid.
- Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes.
- Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.
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