Chamorro Estufao
Savor the bold, comforting flavors of Chamorro Estufao, a beloved Guamanian dish featuring tender chicken thighs or pork belly simmered to perfection in a savory-sour marinade of soy sauce, vinegar, and garlic. This one-pot recipe is elevated by aromatic bay leaves, whole black peppercorns, and caramelized onions, infusing the dish with layers of depth and richness. Perfectly balanced with a touch of brown sugar, this dish creates a harmonious symphony of sweet, salty, and tangy notes. Serve it over steamed white rice and garnish with fresh green onions for a hearty, satisfying meal that’s perfect for family dinners or meal prepping. With just 20 minutes of prep, this crowd-pleaser brings a taste of the islands straight to your table!
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Recipe Information
Ingredients
- 2 lbs Chicken thighs or pork belly (bone-in preferred)
- 0.75 cups Soy sauce
- 0.5 cups White vinegar
- 5 Garlic cloves, minced
- 1 medium Yellow onion, sliced
- 1 tbsp Whole black peppercorns
- 3 Bay leaves
- 1 cup Water
- 2 tbsp Vegetable oil
- 1 tbsp Brown sugar
- 2 tbsp Finely chopped green onions (for garnish)
- 4 cups White rice (optional, for serving)
Instructions
Clean and trim excess fat from the chicken thighs or pork belly. Cut the meat into medium-sized chunks if not already portioned.
In a large bowl, combine the soy sauce, vinegar, and minced garlic. Add the meat to the marinade and let it sit for at least 30 minutes, or up to 2 hours for a deeper flavor.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Remove the meat from the marinade (reserving the marinade) and sear the pieces in the hot oil until they are browned on all sides. Do this in batches if needed to avoid overcrowding the pot.
Once all the meat is seared, add the sliced onions to the pot and sauté until they are softened and translucent, about 3-5 minutes.
Add the reserved marinade, water, whole black peppercorns, bay leaves, and brown sugar to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-35 minutes, or until the meat is tender and the flavors are well melded.
Taste the sauce and adjust the seasoning if needed, adding more soy sauce for saltiness or vinegar for tanginess.
Remove the bay leaves before serving.
Serve the Chamorro Estufao hot over freshly steamed white rice and garnish with chopped green onions.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 7576 mg | 329% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.3 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3559 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
