Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
I forgot to rate =)
estufao is definitely my favorite chamorro food ever!!