Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Chicken Estufado

This recipe for Chicken Estufado has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

There are quite a few variations of this Spanish roasted chicken or “Pollo Estufado” recipe. The word “estufado” means to cook in the stove and there really are no rules with this versatile chicken dish. We experienced this recipe one summer, made by a neighbour who accompanied the dish with some perfectly cooked Spanish rice, of course we simply had to have the recipe so here it is. Enjoy!

Ingredients for Chicken Estufado

1 Whole chicken, parted (thighs, breast, drumsticks, wings)
500ml White wine
100ml Red wine vinegar
4 Garlic cloves, sliced
100g Raisins
100g Pitted green olives
100ml Olive oil
4 Bay leaves
1 Teaspoon oregano
Brown sugar
Salt
Ground black pepper

How to make Chicken Estufado

  • Pour the olive oil into bowl or cazuela and add the rest of the ingredients, season the mixture well with salt and pepper.
  • Add the chicken pieces and turn several times ensuring the chicken is thoroughly coated in the mixture.
  • Cover and marinade for a minimum of 6 hours or overnight in the fridge.
  • Preheat the oven to 180°C and place the chicken into a large cazuela (or in a baking dish), baste with the marinade and sprinkle lightly with brown sugar.
  • Cook in the oven uncovered for 1 hour or until chicken is done.
  • Serve over Spanish rice and with a good white wine.

Serves 4

Chicken Estufado

Bookmark and Share

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

EMAIL US