Chicken Estafao
Savor the comforting flavors of Chicken Estafao, a Filipino-inspired braised chicken dish that strikes the perfect balance between tangy, savory, and slightly sweet. This recipe features tender bone-in, skin-on chicken marinated in a robust mixture of soy sauce, white vinegar, brown sugar, and garlic, then simmered to perfection with ripe tomatoes, red onions, bay leaves, and aromatic whole peppercorns. The addition of hearty vegetables like potatoes and carrots soaks up the flavorful sauce, making this dish a complete and satisfying meal. Easy to prepare in under an hour and perfect for pairing with fluffy steamed rice, Chicken Estafao is your go-to recipe for an unforgettable weeknight dinner or a cozy weekend meal.
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Recipe Information
Ingredients
- 2 lbs chicken (bone-in, skin-on)
- 0.5 cup soy sauce
- 0.25 cup white vinegar
- 2 tbsp brown sugar
- 6 cloves garlic, minced
- 2 pcs bay leaves
- 1 tsp whole black peppercorns
- 1 medium red onion, sliced
- 2 medium ripe tomatoes, chopped
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and sliced into chunks
- 2 tbsp vegetable oil
- 1 cup water
- to taste salt
- to taste ground black pepper
Instructions
In a large bowl, combine soy sauce, vinegar, brown sugar, minced garlic, and bay leaves. Stir well to dissolve the sugar. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and marinate for at least 1 hour, preferably overnight, in the refrigerator.
In a large pot or deep skillet, heat the vegetable oil over medium heat. Remove the chicken from the marinade (reserving the marinade) and brown the pieces on both sides, about 2-3 minutes per side. Set the chicken aside.
In the same pot, sauté the sliced red onion until softened and translucent, about 2 minutes. Add the chopped tomatoes and cook until they become soft and release their juice, about 3-4 minutes.
Return the chicken to the pot and pour in the reserved marinade. Add the whole black peppercorns and water. Bring the mixture to a boil, then lower the heat, cover, and simmer for 20 minutes.
Add the quartered potatoes and carrot chunks to the pot. Stir gently to ensure they are submerged in the sauce. Continue to simmer for another 15-20 minutes, or until the vegetables are tender, the chicken is cooked through, and the sauce has thickened.
Taste the sauce and adjust the seasoning with salt and ground black pepper if needed.
Serve the Chicken Estafao hot over steamed white rice. Enjoy!
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7750 mg | 337% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 39.1 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 387 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5360 mg | 114% | |
*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.
