Recipe for Chicken Estofado


2 whole chicken (cut into parts)

1 head of garlic (crushed)

6 peppercorns (ground)

2 teaspoons dried oregano

2 tablespoons vinegar

1 tablespoon calamansi juice

6 dried prunes or -cup of raisins

6 small whole onions (peeled)

2 pieces laurel leaves

1 tablespoon capers

2-cups chicken stock

cup white wine

-cup sugar


In a mixing bowl, mix garlic, ground peppercorns,
oregano, calamansi, and vinegar.

Rub chicken well with the mixture.

In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, and capers.

Cover and refrigerate overnight.

In a casserole, transfer chicken and the whole
marinade mixture.

Stir in chicken stock and cook over medium heat for 10 minutes.

Lower heat and cook covered for 1 hour or until chicken is tender.

Stir in wine and sugar and simmer for 30 minutes.

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