ESTOFADO is the spanish word for stew. Filipino people are fond of cooking and eating any kind of estofado dish. The most common of them all is pork estofado and chicken estofado. Although there are some variations nowadays (see squid estofado), the basic taste is present: salty, tangy, and sweet.
Chicken Estofado in Pineapple Juice Ingredients:
* chicken thigh (skinless) – 6 pcs
* pineapple juice – 2 c
* soy Sauce -3 tbsp
* brown Sugar – 1 tbsp
* white vinegar – 2 tbsp
* black Pepper, coarsely ground
* mix Pepper (white, red, green), coarsely ground
* plantain (saging na saba), sliced into large chunks – 5 pcs
* potatoes, sliced into large chunks – 2 small
* water – 4 c (++)
* garlic, chopped – 7 cloves
* onions, diced – 1 medium
* bay leaves – 2 pcs
* vegetable oil for greasing
How To Cook Chicken Estofado in Pineapple Juice:
1. Marinade the chicken in the pineapple juice and soy sauce at least for hours or overnight (12 hours). Drain and set aside the marinade.
2. Grease a baking pan with oil, arrange the potatoes and plantain on the baking pan and bake for 15 minutes or until both sides are browned
3. Place the chicken, peppers, garlic, and onions in a frying pan and sear until juices and oils from the chicken comes out. Brown all sides of the chicken.
4. Pour the marinade and water on the chicken. Toss in the bay leaves. Bring to a boil. Simmer for about 30 minutes. Check that there is enough water to cook the chicken.
5. Add the vinegar, give a quick stir. Add more water as needed then bring to a boil. Simmer for another 30 minutes or until most of the liquids have evaporated.
6. Toss in the potatoes and plantain and simmer for about 2 minutes.
Recipe and Image Credits: Chicken Estofado in Pineapple Juice from MyFresha-Licious.Com
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