Wednesday, 5 February 2014

Chicken Estofado in Pineapple Juice

It's been several months now that my appetite has been eluding me and I'm stuck with my daily problem - "I don't know what to cook coz I don't know what I want to eat".  I would stare at photos of food in our blog and some food blogs and yet my cravings would still be down.  My gut seems to block my neuro-processors when it comes to food visual stimulation and that goes true with other sensory stimuli (question:  if visual is "to see" , what is "to smell"?) 

You see, it's difficult to cook when you don't know what to eat.  It wouldn't be a problem with me since I can go through the day even a week with scrambled eggs alone but my husband needs to eat.  And similarly, every time I ask my husband what he likes to eat, he will just throw back the question at me.  And so most of the time I end up cooking the usual - baked fish, roasted chicken, tinola, adobo, or I recreate some dishes I see in our blog.  And that was what happened with this estofado.

ESTOFADO, as was mentioned in an earlier post on Chicken Estofado,  is the Spanish word for stew.  In Philippine cuisine estofado refers to pork or any other meat stewed in soy sauce and vinegar.  It is not adobo though the taste is in between adobo and pata tim.  Like some adobo recipes, potatoes are added.  What set's it apart from adobo and pata tim is the addition of saging na saba or plantain.  

AND like adobo, cooking estofado comes in many ways.  Just make sure that the basic taste is present: salty, tangy, and sweet.  Click the link for my other Chicken Estofado recipe.


Ingredients : 

Chicken thigh (skinless) - 6 pcs
Pineapple juice - 2 c
Soy Sauce -3 tbsp
Brown Sugar - 1 tbsp
White vinegar - 2 tbsp 
Black Pepper, coarsely ground
Mix Pepper (white, red, green), coarsely ground
Plantain (saging na saba), sliced into large chunks - 5 pcs
Potatoes, sliced into large chunks - 2 small
Water - 4 c (++)
Garlic, chopped - 7 cloves
Onions, diced - 1 medium
Bay leaves - 2 pcs
Vegetable oil for greasing 

Cooking Procedure :

1.  Marinade the chicken in the pineapple juice and soy sauce at least for hours or overnight (12 hours).  Drain and set aside the marinad.
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 and water on the chicken.  Toss in the bay leaves.  Bring to a boil.  Simmer for about 30 minutes.  Check that there is enough water to cook the chicken. 
5. Add the vinegar, give a quick stir. Add more 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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