CHAMORRO ESTUFAO
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
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 OR CHICKEN ADOBO
Provided by Author: Hello Lovely Living
Time 45m
Yield Servings: 3-4
Number Of Ingredients 10
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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