Chamorro Estufao Recipes

CHAMORRO ESTUFAO

Chamorro Estufao image

This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

Provided by ChamoritaMomma

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 -4 lbs pork, cubed or 1 (3 lb) roasting chickens, cut into serving pieces
1 onion, thinly sliced
6 garlic cloves, minced
1/4 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon black pepper
1/4 teaspoon Accent seasoning
3 tablespoons vegetable oil

Steps:

In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
Variation: Add 2 whole bay leaves.
Variation: Add 2" piece crushed fresh ginger.
Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!

Nutrition Facts : Calories 1652.8, Fat 171.2, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1068.6, Carbohydrate 5.4, Fiber 0.8, Sugar 1.5, Protein 21.2

CHICKEN ESTUFAO

Chicken Estufao image

My sister-in-law passed this on to my husband, who loves this dish. I believe she got it from a friend of ours, who lived on Guam for a while. It can also be cooked in a crockpot very well after the initial cooking--just add the browned chicken and all the other ingredients to the crockpot and let cook for 6 hours or so on low. The vinegar aroma is rather potent at first, so be prepared to open your windows! The end result is very tasty and tender. DH likes it over rice, to soak up the sauce.

Provided by Halcyon Eve

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 lb chicken, cut into pieces (or use thighs or wings, dark meat works best)
2 garlic cloves
1 cup finely chopped onion
1/4 cup rice vinegar (or more, if desired)
1/2 teaspoon salt (to taste)
1/4-3/4 teaspoon fresh ground black pepper (I like a lot)
1 tablespoon peanut oil or 1 tablespoon vegetable oil
3 tablespoons soy sauce
1/4 cup water

Steps:

Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid.
Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes.
Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.

CHICKEN ESTUFAO OR CHICKEN ADOBO

Chicken Estufao or Chicken Adobo image

Provided by Author: Hello Lovely Living

Time 45m

Yield Servings: 3-4

Number Of Ingredients 10

Ingredients

2 lbs chicken thighs (bone-in)
4 medium carrots, quartered
1/2 yellow onion, sliced
6 garlic cloves, minced
2 stalks green onions
1/3 cup soy sauce
1/3 cup vinegar
3 Tbsp brown sugar
2 bay leaves
1/4 tsp pepper

Steps:

Place all ingredients in a saute pan except the carrots and green onions. Bring to a simmer on medium heat. Simmer for 15 minutes. Add carrots and simmer for another 15 minutes. Turn off heat and sprinkle green onions on top. Enjoy with steamed, white rice.

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