Monday, 6 January 2014

Chicken Estofado






While cooking this delicious chicken estofado, my husband is also busy marinading some salmon fillet in some smokey concoction.  We've been searching for liquid smoke seasoning since I got here in Qatar and ironically we found it  "accidentally" at mega mart near the car wash shop where we took Snappy (our car) for a needed "bath".  We didn't plan on going inside the store since we thought that it would just be one of those convenient stores around.  Luckily we got bored so my husband decided to go in.  Do you know that mega mart caters to westerners?  They sell American goodies and also Asian stuff and my husband was so happy about it.  Imagine a child who got his dream toy.  He was like that, beaming with happiness as he showed me the liquid smoke seasoning.  

Anyway, as I've mentioned, I cooked chicken estofado.  "Estofado" is the Spanish word for stew.  So chicken estofado is actually chicken stew.  In the Filipino cuisine estofado consist of meat (pork is commonly used) stewed in soy sauce and vinegar.  The taste is almost that of the adobo, salty and a bit tangy, but estofado is sweeter because of the added plantain. 

I originally planned of using pork for this estofado but since it is the first I am cooking estofado I also want to enjoy the dish and using pork which I cannot eat is not a good idea.  I used skinless chicken as a request by my "fat-phobic" husband :-)

     CHICKEN ESTOFADO

Ingredients : 


Chicken Thigh - 6pcs
Soy Sauce -4 tbsp
Lemon Juice - 4 tbsp
Cane vinegar - 2 tbsp
White Wine - 4 tbsp 
Brown Sugar - 2 tbsp
Black Pepper, coarsely ground
Potatoes, sliced into large chunks - 1 small
Carrots, sliced into large chunks - 1 small
Water - enough to cover the meat
Garlic, chopped - 5 cloves
Onions, diced - 1 medium
Bay leaves - 2 pcs
Vegetable oil

Cooking Procedure :

1.  Marinade the chicken in soy sauce and lemon juice at least for at least an hour or overnight (12 hours).  Drain and set aside the marinade.
2.  Grease a baking pan with oil, arrange the potatoes and plantain on the baking pan and bake for 15 minutes or until both sides are browned
3.  Place the chicken, peppers, garlic, and onions in a frying pan and sear until juices and oils from the chicken comes out.  Brown all sides of the chicken.
4.   Pour the marinade, white wine, brown sugar, and water on the chicken.  Toss in the bay leaves.  Bring to a boil.  Slow cook for about an hour and 30 minutes.  Check that there is enough water to cook the chicken. 
5. Add the vinegar, give a quick stir. Add a little water as needed then bring to a boil.  Simmer for another 30 minutes or until most of the liquids have evaporated.
6. Toss in the potatoes and plantain and simmer for about 2 minutes.





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