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Nutrition Facts
Serving Size 1 (149g) Recipe makes 4 servings
Calories 205
Calories from Fat 124		(60%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 1094mg		45%
Potassium 224mg		6%
Total Carbohydrate 5.4g		1%
	Dietary Fiber 0.7g	2%
	Sugars 2.0g
Protein 14.7g		29%
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Chicken Estufao

Recipe #251050 | 40 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Halcyon Eve
Sep 5, 2007

My sister-in-law passed this on to my husband, who loves this dish. I believe she got it from a friend of ours, who lived on Guam for a while. It can also be cooked in a crockpot very well after the initial cooking--just add the browned chicken and all the other ingredients to the crockpot and let cook for 6 hours or so on low. The vinegar aroma is rather potent at first, so be prepared to open your windows! The end result is very tasty and tender. DH likes it over rice, to soak up the sauce.

SERVES 4 (change servings and units)

Ingredients

1-2 lb chicken, cut into pieces (or use thighs or wings, dark meat works best)
2 garlic cloves
1 cup finely chopped onion
1/4 cup rice vinegar (or more, if desired)
1/2 teaspoon salt (to taste)
1/4-3/4 teaspoon fresh ground black pepper (I like a lot)
1 tablespoon peanut oil or vegetable oil
3 tablespoons soy sauce
1/4 cup water

Directions

1
Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid.
2
Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes.
3
Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.