Hello everyone!!!
Happy New Year!
It's another meaty dish day...

Well today, I’d love to share the dish I cooked for our lunch the other day. It was the dish I prepared for my family before New Year’s Eve. It called "Chicken Estofado".

This dish is somewhat similar to Humba but with a delightful mix of fried banana plantains and carrots. I even added potato to my chicken estofado. Now, let's make our way to my cooking table/kitchen.

CHICKEN ESTOFADO

INGREDIENTS:

• Chicken
• Banana Plantain
• Carrot
• Potato
• Onion
• Garlic
• Ginger
• Knorr Chicken Cube
• Vinegar
• Soy Sauce
• Brown Sugar
• Pineapple Juice
• Canola Oil
• Ground Black Pepper
• Unsalted Butter
• Water

PREPARATION:

Wash the chicken thoroughly. Then marinade it with soy sauce, a little vinegar, and ground black pepper. Then set aside.
Wash and peel the carrots and then cut them to your preferred size.
Wash and peel the potato and again cut them to your desired sizes and shape.
Wash and peel off banana peels and cut or slice them.
Peel and wash the onion and cut it into small pieces.
Crush and peel garlic then cut in small pieces.
Wash and peel ginger and then cut or slice them into strips. Then set all the ingredients aside.
We'll now prepare our cooking pan.

COOKING TIME:

Heat some oil in a pan then pan fry the potato and carrot. After lightly frying the potato and carrot, fry the plantain until lightly brown.

On the same pan, add 1 tbsp of butter then slightly fry the strained marinated chicken. Then after frying, remove them and transfer them to a plate.





Again, using the same pan, add a little canola oil. Then, sauté ginger, onion, and garlic until fragrant.





Then, place the chicken back into the pan. Add water, and a little pineapple juice, (I forgot to take a photo) and just a little soy sauce because we still have to season it with the chicken cube. Then, cover the pan and set the cooker to lower heat. Let it simmer until the juice or sauce is reduced to half.





Add the Knorr chicken cube and a little brown sugar. Continue to simmer until the chicken cube dissolves. Then try to check and taste it.

Finally, add the fried potato, carrot, and banana plantain. Cover the pan again and continue cooking for about three to five minutes.

And it's finished. We now have a satisfyingly flavorful chicken estofado which is now ready to serve hot with brown rice. Let's have a bite...

I really hope that you like this dish too. Thank you so much for stopping by. See you next time. God bless