Best 4 Chamorro Estufao Recipes

In the realm of Portuguese cuisine, Chamorro Estufado stands as a testament to the rich flavors and culinary heritage of the Iberian Peninsula. This traditional dish, often referred to as "stewed pork shank," tantalizes taste buds with its tender and succulent meat, infused with an aromatic broth that weaves together layers of spices, herbs, and vegetables. Whether you prefer the classic Chamorro Estufado, the simplified version made with canned tomatoes, or the flavorful variation that incorporates wine, each recipe promises a culinary journey that will transport you to the heart of Portuguese gastronomy.

**Chamorro Estufado:**

- This classic recipe showcases the essence of Chamorro Estufado, featuring pork shank braised in a flavorful broth of white wine, tomatoes, onions, garlic, and an array of herbs and spices. Slow-cooked to perfection, the pork shank falls off the bone, while the rich and aromatic broth elevates the dish to a symphony of flavors.

**Simplified Chamorro Estufado with Canned Tomatoes:**

- Catering to those short on time or seeking a more straightforward approach, this recipe utilizes canned tomatoes to replicate the vibrant flavors of the classic dish. Pork shank is still the star, braised in a savory broth infused with canned tomatoes, onions, garlic, and a medley of herbs and spices. While simpler in preparation, this version captures the essence of Chamorro Estufado, offering a delectable meal without compromising on taste.

**Chamorro Estufado with Wine:**

- For those seeking a richer, more complex flavor profile, this variation incorporates wine into the braising liquid. The addition of red or white wine adds depth and dimension to the broth, creating a harmonious blend of savory and fruity notes. The pork shank, steeped in this flavorful liquid, absorbs the essence of the wine, resulting in a truly exceptional dish.

Here are our top 4 tried and tested recipes!

CHICKEN ESTUFAO OR CHICKEN ADOBO

Chicken Estufao or Chicken Adobo image

Provided by Author: Hello Lovely Living

Time 45m

Yield Servings: 3-4

Number Of Ingredients 10

Ingredients

2 lbs chicken thighs (bone-in)
4 medium carrots, quartered
1/2 yellow onion, sliced
6 garlic cloves, minced
2 stalks green onions
1/3 cup soy sauce
1/3 cup vinegar
3 Tbsp brown sugar
2 bay leaves
1/4 tsp pepper

Steps:

Place all ingredients in a saute pan except the carrots and green onions. Bring to a simmer on medium heat. Simmer for 15 minutes. Add carrots and simmer for another 15 minutes. Turn off heat and sprinkle green onions on top. Enjoy with steamed, white rice.

CHAMORRO ESTUFAO

Chamorro Estufao image

This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

Provided by ChamoritaMomma

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 -4 lbs pork, cubed or 1 (3 lb) roasting chickens, cut into serving pieces
1 onion, thinly sliced
6 garlic cloves, minced
1/4 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon black pepper
1/4 teaspoon Accent seasoning
3 tablespoons vegetable oil

Steps:

In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
Variation: Add 2 whole bay leaves.
Variation: Add 2" piece crushed fresh ginger.
Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!

Nutrition Facts : Calories 1652.8, Fat 171.2, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1068.6, Carbohydrate 5.4, Fiber 0.8, Sugar 1.5, Protein 21.2

ROSE'S BABY BACK RIBS ESTUFAO

Rose's Baby Back Ribs Estufao image

Make and share this Rose's Baby Back Ribs Estufao recipe from Food.com.

Provided by ChamoritaMomma

Categories One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs baby back ribs, cut into individual riblets
2 teaspoons kosher salt
2 teaspoons black peppercorns, freshly ground
8 garlic cloves, finely chopped
1 cup cider vinegar
1/4 cup water
2 -3 tablespoons soy sauce
3 bay leaves
1 jalapeno pepper, chopped (optional)
1/4 teaspoon Accent seasoning (optional)

Steps:

Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
Combine the peppercorns and garlic in a small bowl and mash together with a spoon to form a coarse paste. Rub the pepper and garlic paste onto the ribs.
In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno. Pour this mixture over the ribs, cover and refrigerate for at least 4 hours, turning ribs halfway through marinating.
When ribs are ready to cook, transfer the ribs and marinade to a large heavy pan. Bring the mixture and the water to a boil, then reduce to a simmer, cover, and cook until meat is tender, about 1 hour.
Serve over steamed rice.

Nutrition Facts : Calories 865.7, Fat 67.1, SaturatedFat 24.9, Cholesterol 267.5, Sodium 1608, Carbohydrate 3.1, Fiber 0.2, Sugar 0.5, Protein 56.3

CHICKEN ESTUFAO

Chicken Estufao image

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.

Provided by Halcyon Eve

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

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 1 tablespoon vegetable oil
3 tablespoons soy sauce
1/4 cup water

Steps:

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

Tips:

Sear the pork shanks in a large pot over medium heat until browned on all sides. This will help to develop flavor and color.
Add the onion, garlic, and bell pepper to the pot and cook until softened.
Add the tomatoes, tomato sauce, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Add the potatoes, carrots, and olives to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
Season with salt, pepper, and oregano to taste.
Serve hot over rice or mashed potatoes.

Conclusion:

Chamorro Estufado is a flavorful and hearty dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. The combination of pork, vegetables, and sauce is sure to please everyone at the table. So next time you are looking for a delicious and satisfying meal, give Chamorro Estufado a try!