Monday, April 15, 2013

Recipe - Chicken Estufau

Chicken Estufau is one of several favorite Chamorro foods of mine. This dish is simple, easy to make and doesn't take a lot of time or ingredients.

  • Chicken - Any amount will do. I prefer drumsticks and thighs. If you have whole chicken, cut it into medium-sized pieces.
  • Onion - About half an onion
  • Soy Sauce - About 1/2 to 3/4 cup
  • White Vinegar - About 1/2 to 3/4 cup
  • Black Pepper
  • Sugar - 1 Table Spoon
  • Olive Oil (Cooking Oil)
  • Garlic - Fresh or Powdered
  • Bay Leaf - By adding bay leaf you turn your dish into Chicken Adobo. I like my dish with or without bay leaf.
First chop your onion, set aside a few table spoons aside and place the remainder into a bowl. Next drop in your garlic and black pepper. Each of these should be according to your own taste. I don't think I've ever put too much of either.
Using a potato masher or your hand if you prefer, crush up and mix the onion, garlic and black pepper mix in the bowl. Next pour in about a half cup or more of vinegar. Next, pour in about an equal amount of soy sauce. You must stir, taste and adjust as necessary. Your marinade will need to be both tangy and salty.

Next, place your chicken pieces into your marinade and let set while you move onto the next step. Take your tablespoon of sugar and place it into an ungreased/oiled pan on medium heat and melt the sugar. If you prefer, you can place the sugar into the dish later but I prefer melted and carmalized surgar. Pour in a small amount of oil, chopped onions and garlic and saute until the onions are tender. If you're using a bay leaf, drop it in with your chopped onions.

Now that your oil is seasoned with the onions, garlic and sugar, take your chicken pieces out of the marinade and drop them into the seasoned oil. Put the marinade to the side.
Stir and stir your chicken pieces. You're essentially frying the chicken at this point. Keep frying the chicken until cooked.
The liquid in your pan should not be allowed to evaporate all the way out. You want to keep a little liquid in the pan as you fry your chicken.

Once the juice from the chicken runs clear letting you know that the chicken is cooked thoroughly, drop in the remainder of your marinade, bring the liquid up to a boil, cover the pot then take the heat down just enough to allow the pot to simmer.

Allow the pot to simmer for about 15 minutes then taste. Adjust the flavor as necessary. If you need more moisture you can add chicken broth or a little water.

When your dish is thoroughly cooked serve it with rice, pouring the broth over the rice. Add a glass of your favorite wine and if you have it, a little pickled mango. Gof Mange! 

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