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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


  1. In a mixing bowl, mix garlic, ground peppercorns, oregano, calamansi, and vinegar.
  2. Rub chicken well with the mixture.
  3. In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, and capers.
  4. Cover and refrigerate overnight.
  5. In a casserole, transfer chicken and the whole marinade mixture.
  6. Stir in chicken stock and cook over medium heat for 10 minutes.
  7. Lower heat and cook covered for 1 hour or until chicken is tender.
  8. Stir in wine and sugar and simmer for 30 minutes.

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