Chicken Estufao
Chicken pieces braised low and slow in soy sauce, vinegar, garlic, and bay leaf until deeply savory and fall-apart tender. It is a weeknight staple across the Marianas, closely related to the adobo tradition Filipino migration brought to the islands.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Heavy pot with lid
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 25
- carbs
- 6
- protein
- 30
- calories
- 380
Instructions
- 1
Marinate the chicken in the soy sauce, vinegar, garlic, bay leaves, and peppercorns for at least 30 minutes.
- 2
Heat oil in a heavy pot on the stovetop. Brown the chicken pieces on all sides, then set them aside.
- 3
Pour the marinade, brown sugar, and water into the pot. Bring the mixture to a boil.
- 4
Put the chicken back into the pot and lower the heat. Cover and simmer for 30 minutes.
- 5
Take off the lid and simmer for 10-15 more minutes. Cook until the sauce boils down and thickens slightly.
- 6
Serve hot over steamed rice. Spoon the sauce over the top.
Chef's tips
Do not stir too often while cooking. Let the sauce bubble quietly so the chicken skin does not fall apart.
Storage
Refrigerate up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too much.
Common mistakes to avoid
- •Boiling the liquid too hard, which makes the chicken tough
- •Skipping the browning step, which loses rich flavor
Serving suggestions
Cooked Chicken Estufao?
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