Chamorro Chicken Stew (chicken Estufao)
Chamorro Chicken Stew, also known as Chicken Estufao, is a traditional dish from the Mariana Islands. This hearty stew is packed with flavor and is perfect for a comforting meal.
Ingredients
- 3 lbs chicken thighs, bone-in
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 bay leaves
- 1/2 tsp black pepper
- 1/4 cup green onions, chopped (for garnish)
Instructions
- In a large pot, combine the chicken thighs, soy sauce, vinegar, onion, garlic, ginger, bay leaves, and black pepper.
- Cover and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results.
- Place the pot on the stovetop over medium heat and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Uncover the pot and continue to simmer for an additional 15 minutes to thicken the sauce.
- Remove the bay leaves and serve the stew hot, garnished with chopped green onions.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 20g
- Protein
- 25g
- Fat
- 18g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Cover for the pot
Serving suggestions
Serve the Chamorro Chicken Stew with steamed white rice for a complete meal.
Tips & tricks
For an extra depth of flavor, you can add a splash of coconut milk to the stew during the last 15 minutes of cooking.
Cost
$15