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.

Chamorro Chicken Stew (chicken Estufao)

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

  1. In a large pot, combine the chicken thighs, soy sauce, vinegar, onion, garlic, ginger, bay leaves, and black pepper.
  2. Cover and marinate the chicken in the refrigerator for at least 1 hour, or overnight for best results.
  3. Place the pot on the stovetop over medium heat and bring the mixture to a boil.
  4. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  5. Uncover the pot and continue to simmer for an additional 15 minutes to thicken the sauce.
  6. 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