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    You are in: Home / Recipes / Chamorro Estufao Recipe
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    Chamorro Estufao

    Chamorro Estufao. Photo by ChamoritaMomma

    1/1 Photo of Chamorro Estufao

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    ChamoritaMomma's Note:

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

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Variation: Add 2 whole bay leaves.
    5. 5
      Variation: Add 2" piece crushed fresh ginger.
    6. 6
      Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!

    Ratings & Reviews:


    Nutritional Facts for Chamorro Estufao

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1652.7
    Calories from Fat 1540
    Total Fat 171.2 g
    Saturated Fat 68.2 g
    Cholesterol 224.7 mg
    Sodium 1068.5 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 0.8 g
    Sugars 1.5 g
    Protein 21.1 g

    The following items or measurements are not included:

    Accent seasoning

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