Skip to main content

Chicken Estofado

Estofado is just like cooking adobo and it becomes more flavorful when it is a day-old or two. More on the sweeter side, the recipe I grew up with has pineapple juice and anisado wine or anisette.


And it involves a lot frying before especially when its pork estofado. Though one can do away with the frying but it wont be the same.

Here's the recipe for Chicken Estofado


Ingredients
  • 1 kilo chicken cuts, (drumstick, chicken chops, drummette, wings, etc)
  • 5 pcs. canned pineapples slices
  • 6 pcs. saba or plantains, halved
  • Salt and pepper, to taste
  • Oil for frying, optional
Sauce
  • 1/3 cup vinegar
  • 1/2 cup anisado wine, optional
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1 cup pineapple juice
  • 3 pcs bay leaves
  • 1 tablespoon peppercorns
  • 6 gloves garlic, 
  • 2 cups water


Procedure
  1. Fry chicken, bananas and pineapple separately then set aside. This portion is optional.
  2. If you wish not to fry, you can marinate the chicken in the sauce mix for around 30 minutes.
  3. In a pot, mix all the "Sauce" ingredients and let the mixture boil for around 10 minutes. If the chicken is not fried, be sure to remove the impurities that will form on the surface The measurements of the "Sauce" ingredients are just guides, you can adjust it to fit your taste as you continue cooking.
  4. Layer the fried chicken, bananas and pineapples on top of the sauce with the fruits on top.
  5. Simmer for 30 to 45 minutes r until chicken is tender. 
  6. Season to taste with salt and pepper.
As I always say, you can always tweak the recipe above by adding or deleting ingredients as well as increasing or decreasing the amounts specified in the recipe. Taste what you are cooking from tiem to time and make adjustments as you go along before you serve it. Enjoy!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...