Estofado de Pollo is a classic Filipino chicken stew that brings comfort and rich flavors to the table. This hearty dish combines tender chicken with a savory tomato-based sauce, sweet plantains, and a medley of vegetables for a perfect balance of taste and texture. It’s a family favorite that’s both satisfying and easy to make.
We love how Estofado de Pollo showcases the unique blend of sweet and savory that Filipino cuisine is known for. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe delivers warmth and deliciousness in every bite. Let’s dive into making this flavorful stew that’s sure to become a staple in your kitchen.
Ingredients
To create the authentic Estofado de Pollo that brims with hearty and comforting flavors, we carefully select each ingredient to balance the rich tomato-based sauce with sweet and savory notes. Here is a breakdown of the essential components for this classic Filipino chicken stew.
Chicken and Protein Ingredients
Our recipe starts with the foundation of tender protein. We use:
- 2 lbs bone-in chicken thighs (skin-on for added flavor, trimmed of excess fat)
- 1/2 lb pork sausage (sliced, optional for added richness and texture)
Vegetables and Herbs
Fresh vegetables and herbs infuse the dish with color and depth:
- 1 large onion (thinly sliced)
- 4 cloves garlic (minced)
- 2 medium-sized ripe plantains (peeled and cut into 1-inch chunks)
- 2 medium carrots (peeled and sliced into rounds)
- 1 red bell pepper (seeded and cut into strips)
- 1 cup green peas (fresh or frozen)
- 2 bay leaves (for aroma)
- 1 tablespoon fresh parsley (chopped, for garnish)
Spices and Seasonings
Flavor layers come from carefully measured spices and seasonings:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Salt | 1 teaspoon | Enhances overall flavor |
| Black pepper | 1/2 teaspoon | Adds mild heat and warmth |
| Paprika | 1 teaspoon | Gives a smoky undertone |
| Sugar | 1 tablespoon | Balances acidity of tomatoes |
Liquids and Broth
To achieve the perfect saucy consistency, we combine:
- 2 cups chicken broth (low sodium preferred)
- 1 can (8 oz) tomato sauce (gives body and richness)
- 2 tablespoons soy sauce (adds umami depth)
- 1 tablespoon cooking oil (for sautéing)
By layering these ingredients with precision and care, we unlock the vibrant, balanced essence of Estofado de Pollo.
Tools and Equipment
To perfectly prepare our Estofado de Pollo, the right tools and equipment streamline the process and enhance flavor development. Below we outline the essential and optional kitchen items that help us achieve this classic Filipino chicken stew with ease and efficiency.
Essential Kitchen Tools
These tools are fundamental for preparing Estofado de Pollo from start to finish. Each plays a key role in prepping, cooking, and ensuring the stew’s rich texture and balanced flavors.
- Large heavy-bottomed pot or Dutch oven: Ideal for browning chicken and simmering the stew evenly without burning.
- Chef’s knife: For chopping vegetables like onions, garlic, carrots, and bell peppers precisely.
- Cutting board: Provides a safe, stable surface for all ingredient prep.
- Wooden spoon or silicone spatula: To stir and deglaze the pot without scratching.
- Measuring cups and spoons: For accurate measurement of broth, tomato sauce, and seasonings.
- Tongs: To turn chicken pieces during browning and transfer easily.
- Mixing bowls: Useful for marinating or resting prepared ingredients.
Optional Equipment for Convenience
To make the cooking process even easier, we recommend these additional tools, especially if you want to save time or simplify cleanup:
| Tool | Benefit |
|---|---|
| Electric or induction stove | Provides consistent and adjustable heat control |
| Slow cooker or instant pot | Ideal for hands-off cooking; deep flavors with minimal attention |
| Food processor | Speeds up chopping garlic, onions, or bell peppers |
| Kitchen timer | Keeps cooking times precise for perfect broth reduction |
| Splatter guard | Prevents hot oil from splashing during browning |
Using these optional tools is not mandatory but enhances our efficiency without compromising the authentic taste of Estofado de Pollo.
“Good tools give us the confidence to focus on flavors while maintaining proper technique.”
Equipping your kitchen with the essentials and considering optional conveniences ensures our stew is both delicious and delightfully stress-free to prepare.
Preparation
To create an authentic Estofado de Pollo, proper preparation of ingredients is essential. Let’s break down the steps to ensure every component shines in the final dish.
Preparing the Chicken
- Rinse 2 lbs of bone-in chicken thighs under cold water and pat dry with paper towels.
- Trim any excess fat or skin if preferred for a leaner stew.
- Season the chicken pieces generously with salt and black pepper on all sides.
- Heat 2 tablespoons of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the chicken for about 3-4 minutes per side, until golden brown for added flavor. Avoid overcrowding the pan for even browning.
- Remove the chicken and set it aside on a plate while we prep the veggies.
Chopping and Preparing Vegetables
- Finely mince 1 large onion and 4 cloves of garlic for a robust base.
- Peel and slice 2 ripe plantains into thick rounds, which will lend the stew its signature sweet undertone.
- Peel and chop 2 medium carrots into bite-sized pieces.
- Cut 1 red bell pepper into thin strips for color and crunch.
- Measure out 1/2 cup of green peas, fresh or frozen.
- Wash and chop fresh parsley for garnish.
- Keep your chopped vegetables organized on a clean platter or bowl.
Measuring and Organizing Ingredients
Keeping all our ingredients ready and measured ensures a smooth cooking process and precise flavor balance. Refer to the table below for exact amounts:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Bone-in chicken thighs | 2 lbs | Rinsed, patted dry, seasoned |
| Cooking oil | 2 tablespoons | For searing |
| Onion | 1 large | Minced |
| Garlic cloves | 4 | Minced |
| Plantains | 2 | Peeled and sliced thick |
| Carrots | 2 medium | Peeled and chopped |
| Red bell pepper | 1 | Sliced thinly |
| Green peas | 1/2 cup | Fresh or frozen |
| Salt | To taste | For seasoning |
| Black pepper | To taste | For seasoning |
| Paprika | 1 teaspoon | Adds smoky depth |
| Sugar | 1 tablespoon | Balances tomato acidity |
| Bay leaves | 2 | Aromatics for simmering |
| Tomato sauce | 1 cup | Base of the stew |
| Soy sauce | 2 tablespoons | Adds umami |
| Chicken broth | 1 cup | For saucy consistency |
| Fresh parsley | For garnish | Chopped |
Having these prepped and set allows us to focus on layering flavors without missing a beat, creating the rich and satisfying Estofado de Pollo experience we desire.
Cooking Instructions
Follow these detailed steps to create the rich and comforting Estofado de Pollo, ensuring every layer of flavor shines through.
Browning the Chicken
- Heat 2 tablespoons of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Pat dry the 2 lbs of bone-in chicken thighs, seasoned with salt, black pepper, and a pinch of paprika.
- Place the chicken pieces in the hot oil, skin-side down, without overcrowding the pot.
- Brown the chicken for about 5-7 minutes per side until a golden crust forms. This step locks in juices and deepens flavor.
- Remove the browned chicken from the pot and set aside on a plate. Leave the rendered fat in the pot for added richness.
Sautéing Vegetables
- In the same pot, reduce heat to medium, and add the diced onion and minced garlic.
- Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Add chopped carrots, sliced plantains, and diced red bell peppers.
- Continue cooking for 5 minutes, stirring occasionally, allowing the vegetables to soften and develop sweetness.
- If using, add ½ lb of sliced pork sausage now to render its fat and enhance the stew’s depth.
- Stir in 2 bay leaves and mix well.
Simmering the Stew
- Return the browned chicken to the pot, nestling pieces among the vegetables.
- Add 2 cups of chicken broth, 1 cup of tomato sauce, and 2 tablespoons of soy sauce.
- Sprinkle 1 tablespoon of sugar to balance the acidity and deepen the sweet-savory profile.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Let the stew simmer gently for 30-40 minutes or until the chicken is tender and fully cooked.
- In the last 10 minutes, stir in ½ cup of green peas for color and freshness.
Final Seasoning and Adjustments
- Remove the bay leaves and discard.
- Taste the stew and adjust salt and pepper as needed.
- If the sauce is too thick, add a splash of chicken broth or water to reach your preferred consistency.
- For added brightness, sprinkle freshly chopped parsley on top just before serving.
- Serve hot alongside steamed rice or crusty bread to soak up the luscious tomato-based sauce.
| Step | Time | Key Tips |
|---|---|---|
| Browning Chicken | 5-7 minutes per side | Pat chicken dry for better browning |
| Sautéing Vegetables | 8-10 minutes | Use rendered fat for richer flavor |
| Simmering Stew | 30-40 minutes | Keep heat low to tenderize chicken |
| Final Adjustments | 5 minutes | Taste and season carefully |
Serving Suggestions
Our Estofado de Pollo shines brightest when paired thoughtfully. Here are perfect serving ideas to elevate your Filipino chicken stew experience.
Traditional Accompaniments
For an authentic meal, serve Estofado de Pollo alongside these classic sides:
- Steamed white rice: Its fluffy texture soaks up the rich tomato-based sauce perfectly.
- Garlic fried rice: Adds aromatic depth and a slight crispiness to contrast the tender chicken.
- Pickled vegetables (Atchara): The tangy crunch of pickled papaya balances the stew’s sweetness.
- Sautéed greens: Baby bok choy or kangkong (water spinach) provides a fresh, slightly bitter note.
| Accompaniment | Description | Why It Works |
|---|---|---|
| Steamed White Rice | Soft, neutral base | Absorbs sauce, balances flavors |
| Garlic Fried Rice | Toasty, aromatic rice | Adds texture, enhances savoriness |
| Pickled Vegetables | Vinegary, crunchy | Cuts through richness |
| Sautéed Greens | Lightly cooked leafy vegetables | Adds freshness and contrast |
Garnishing Tips
Finishing your Estofado de Pollo with the right garnishes can boost both flavor and presentation:
- Fresh parsley or cilantro leaves: Sprinkle chopped herbs for a burst of herbal brightness.
- Sliced scallions: Add mild oniony sharpness and vibrant green color.
- Lemon or calamansi wedges: A splash of citrus brightens the rich stew just before eating.
- Fried garlic bits: Provide a crunchy texture and concentrated garlic flavor.
“A dish garnished well not only tastes better but also invites everyone to dive in with anticipation.” Use these garnishes liberally to make your Estofado visually stunning and flavor-packed.
Make-Ahead and Storage Tips
Proper storage and reheating are essential to maintain the vibrant flavors and tender texture of Estofado de Pollo. These tips will help us enjoy this savory stew even days after cooking.
Storing Leftovers
- Allow the stew to cool to room temperature before storing to prevent condensation and sogginess.
- Transfer the Estofado de Pollo into an airtight container. Glass or BPA-free plastic containers work best.
- Store the stew in the refrigerator for up to 3 to 4 days to maintain optimal freshness and flavor.
- For longer storage, freeze the stew in portion-sized containers or heavy-duty freezer bags. This keeps the dish fresh for up to 3 months.
- Label the containers with the preparation date for easy tracking.
| Storage Method | Maximum Storage Time | Tips |
|---|---|---|
| Refrigerator | 3 to 4 days | Cool before storing, airtight container |
| Freezer | Up to 3 months | Use freezer-safe containers, label date |
“Proper storage extends the life of our delicious Estofado de Pollo without sacrificing its rich, comforting flavors.”
Reheating Instructions
- Reheat leftovers gently to preserve the stew’s texture and flavors.
- On the stove: Pour the desired portion into a saucepan over medium-low heat. Stir occasionally until heated through, about 8 to 10 minutes.
- On the microwave: Place the stew in a microwave-safe dish. Cover loosely and heat on medium power in 1- to 2-minute intervals, stirring in between until hot.
- Add a splash of chicken broth or water if the stew seems too thick when reheating to restore its luscious consistency.
- Avoid overheating to prevent drying out the chicken and vegetables, keeping each bite tender and flavorful.
| Reheating Method | Instructions | Time Estimate |
|---|---|---|
| Stovetop | Heat on medium-low, stir occasionally | 8 to 10 minutes |
| Microwave | Medium power, 1–2 minute intervals, stir | 3 to 5 minutes total |
Conclusion
Estofado de Pollo offers a delightful blend of flavors that bring warmth to any table. With its balance of savory and sweet elements, it’s a versatile dish perfect for both casual dinners and special gatherings.
By following the right techniques and using quality ingredients, we can create a stew that’s rich in taste and comforting in every bite. Whether served with rice or paired with vibrant sides, Estofado de Pollo is sure to become a favorite in our recipe collection.
It’s a dish that invites us to savor tradition while enjoying the simple pleasure of a home-cooked meal.
Frequently Asked Questions
What is Estofado de Pollo?
Estofado de Pollo is a traditional Filipino chicken stew known for its rich, comforting flavors. It combines tender chicken, a tomato-based sauce, sweet plantains, and various vegetables for a sweet and savory dish loved by families.
What ingredients are essential for Estofado de Pollo?
Key ingredients include bone-in chicken thighs, plantains, tomato sauce, chicken broth, soy sauce, garlic, onion, carrots, red bell pepper, green peas, and seasonings like bay leaves, salt, pepper, and paprika.
What kitchen tools do I need to make Estofado de Pollo?
You’ll need a large heavy-bottomed pot or Dutch oven, a chef’s knife, cutting board, and measuring cups. Optional tools such as a slow cooker or food processor can also help.
How long does it take to cook Estofado de Pollo?
The total cooking time is about 30 to 40 minutes after browning the chicken and sautéing the vegetables, allowing the flavors to meld in the simmering stew.
Can I add pork sausage to Estofado de Pollo?
Yes, adding about 1/2 lb of sliced pork sausage is optional and adds richness to the dish without changing its classic flavor.
What are good side dishes to serve with Estofado de Pollo?
Estofado de Pollo pairs well with steamed white rice, garlic fried rice, pickled vegetables (Atchara), and sautéed greens for a complete meal.
How should I store leftovers of Estofado de Pollo?
Store cooled stew in an airtight container in the refrigerator for 3 to 4 days or freeze in portion-sized containers for up to 3 months.
What is the best way to reheat Estofado de Pollo?
Reheat gently on the stovetop over low heat or microwave in short intervals to preserve flavor and texture without drying out the stew.
Can I prepare Estofado de Pollo in advance?
Yes, Estofado de Pollo can be made ahead and stored properly. Its flavors often improve when allowed to rest before serving.
What makes Estofado de Pollo unique in Filipino cuisine?
Its unique blend of sweet plantains and savory tomato sauce creates a sweet and savory balance that characterizes Filipino comfort food.