How to Make Chicken Estofado: A Filipino Comfort Classic

If you’re looking to cook a heartwarming dish that blends sweet, savory, and tangy flavors all in one pot, Chicken Estofado deserves a place on your dinner table. This classic Filipino stew is comfort food at its finest — a marriage of Spanish-inspired cooking and tropical Filipino flavors. With melt-in-your-mouth chicken, caramelized bananas, hearty potatoes, and a glaze-like sauce infused with pineapple juice, this dish is both unique and unforgettable.

Whether you’re a beginner cook looking to explore Filipino cuisine or a seasoned home chef hoping to add another gem to your recipe box, Chicken Estofado is a great choice. Its balance of flavors and relatively simple cooking steps make it both accessible and deeply satisfying.

Why You’ll Love This Chicken Estofado Recipe

This dish is perfect for:

• Busy families who want a flavorful and filling dinner without needing fancy ingredients.

• Home cooks looking to explore the rich diversity of Filipino recipes.

• Anyone craving a hearty, one-pan dish with both protein and veggies.

What sets this dish apart is the layered cooking technique. You first fry the bananas and potatoes until golden, then build the dish with a base of sautéed aromatics, followed by the sweet-sour braising liquid that slowly simmers into a rich, complex sauce. It’s an ideal meal served with fluffy steamed white rice, soaking up all that deliciousness.

Ingredients You’ll Need

Here’s everything required to bring this flavorful dish to life:

For the Chicken Estofado:

• 1–2 lbs chicken (bone-in thighs or drumsticks work great), cut into serving pieces

• Salt and ground black pepper, to taste

• 3 tbsp canola oil (or any neutral cooking oil)

• 1 large potato, quartered

• 2 ripe saba (cooking bananas), sliced into bite-sized pieces

• 1 medium onion, sliced thin

• 3 cloves garlic, sliced

• 1/4 cup soy sauce

• 1/4 cup vinegar

• 1 cup water

• 2 bay leaves

• 3 tsp sugar (adjust to taste)

• 1 cup pineapple juice

• 1 small red bell pepper, cut into 1-inch cubes

Essential Kitchen Equipment

• Large, deep sauté pan or wide pot with lid

• Cutting board and sharp knife

• Mixing bowls

• Cooking tongs or spatula

• Measuring cups and spoons

• Slotted spoon (for removing fried ingredients)

• Stove or cooktop

Step-by-Step Instructions

Step 1: Prep the Chicken

Season the chicken generously with salt and ground pepper. Let it sit for a few minutes to absorb the seasoning while you prep the rest of the ingredients.

Step 2: Fry the Potatoes and Bananas

Heat oil in a large sauté pan over medium heat. Fry the potato quarters until they’re golden brown on the outside but not fully soft. Remove and set aside. Do the same for the banana slices, frying until lightly caramelized. Remove and set aside.

Step 3: Sear the Chicken

Using the same pan, brown the chicken pieces on both sides — about 3 minutes per side. You don’t need to cook them through at this point; you’re just building flavor.

Step 4: Sauté Aromatics

Push the chicken to the side of the pan and add the garlic and onion. Cook until aromatic and lightly caramelized, about 2–3 minutes.

Step 5: Build the Sauce

Pour in the soy sauce, vinegar, and water. Do not stir immediately to prevent the vinegar from becoming too sharp. Let it boil uncovered for 5 minutes, then stir gently. Add bay leaves, sugar, and pineapple juice. Stir and bring to a gentle simmer.

Step 6: Simmer the Stew

Cover and simmer on low for 15–20 minutes, or until chicken is fully cooked and the sauce begins to thicken slightly. Taste and adjust seasoning or sugar as needed.

Step 7: Finish the Dish

Add the fried potatoes back into the pan and cook for 3–5 minutes. Then, gently fold in the fried bananas and bell peppers, cooking just until heated through.

Step 8: Serve

Transfer everything to a serving platter. Best enjoyed hot with a side of freshly steamed white rice.

Recipe Tips & Variations

• Meat Options: Swap chicken for pork shoulder or even tofu for a vegetarian twist.

• Banana Substitute: If you can’t find saba bananas, plantains (slightly underripe) are a suitable alternative.

• Add Texture: Add green peas or carrot slices for color and crunch.

• Less Sweet Version: Reduce or skip the pineapple juice and sugar for a more savory flavor.

How to Store and Reheat Chicken Estofado

Storing:

• Fridge: Let the dish cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

• Freezer: You can freeze Chicken Estofado for up to 1 month. However, bananas may change texture slightly upon reheating.

Reheating:

Reheat gently over medium heat in a saucepan, adding a splash of water to loosen the sauce if needed. Microwave reheating is also fine, but stir halfway through to ensure even heating.

Perfect Pairings

Serve with:

• Steamed jasmine or white rice – a must for soaking up the rich sauce.

• Garlic fried rice – for a more savory, indulgent option.

• Light cucumber salad – to balance the sweetness and cut through the richness.

Drink Suggestions:

• Pineapple iced tea – to complement the fruity notes of the stew.

• Cold San Miguel beer – a traditional Filipino pairing that cuts the sweetness and balances the flavor.

• Sparkling water with lime – if you prefer something non-alcoholic but refreshing.

Frequently Asked Questions (FAQ)

What is the difference between Chicken Estofado and Adobo?

While both are soy sauce and vinegar-based Filipino dishes, Estofado includes sweet ingredients like bananas, sugar, and pineapple juice, creating a savory-sweet profile. Adobo tends to be more robust and salty, without the sweet elements.

Can I make this ahead of time?

Absolutely! In fact, like many stews, Chicken Estofado tastes even better the next day as the flavors continue to deepen.

Is it okay to skip the banana?

While the banana adds authentic flavor and sweetness, you can skip it if you’re not a fan. Just increase the sugar slightly or substitute with a touch of honey or ripe plantains.

What cut of chicken works best?

Bone-in thighs or drumsticks are ideal. They stay juicy during simmering and absorb more flavor from the sauce. Boneless cuts can be used but may cook faster, so adjust simmering time accordingly.

Final Thoughts: A Must-Try Filipino Classic

Chicken Estofado is one of those dishes that brings people together. The layered flavors and homey aroma will transport you straight to a Filipino kitchen, even if it’s your first time cooking this cuisine. It’s a crowd-pleaser, a comforting meal for a rainy evening, and an unforgettable introduction to the rich tapestry of Filipino food.