Chicken Estufao Recipes

HOW TO MAKE CHICKEN ESTOFADO (ESTOFADONG MANOK)

Steps:

• In a medium size non-stick wok or carajay heat cooking oil and saute garlic until fragrant.
• Add in the onions and saute until tender. Then add the chicken pieces and stir cook until the chicken turns light brown.
• Put in the star anise, bay leaf, brown sugar, pepper, soy sauce, oyster sauce and water.
• Simmer the chicken until cooked and almost of the liquid has evaporated and the sauce is thick.
• Be careful not to burn the chicken by stirring it constantly.
• Turn off heat and serve hot. You can also garnish it with chopped green onion.

CHICKEN ESTUFAO

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.

CHAMORRO ESTUFAO

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!