Chicken Estofado

Chicken Estofado

Chicken Estofado is one Filipino recipe where it becomes a favorite meal during fiestas. Without it, the table of food offered to visitors won’t be complete.


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.



  • 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 ½-cup of raisins
  • 6 small whole onions (peeled)
  • 2 pieces laurel leaves
  • 1 tablespoon capers
  • 2-cups chicken stock
  • ¼ cup white wine
  • ¼-cup sugar
Serves 5
1 Hour 40 Minutes

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