Recipe Name: Chicken Estofado
2 whole chicken (cut into parts)
1 head of garlic (crushed)
6 peppercorns (ground)
2 teaspoons dried oregano
2 tablespoons vinegar
1 tablespoon calamansi juice
6 dried prunes or ½-cup of raisins
6 small whole onions (peeled)
2 pieces laurel leaves
1 tablespoon capers
2-cups chicken stock
¼ cup white wine
In a mixing bowl, mix garlic, ground peppercorns,
oregano, calamansi, and vinegar.
Rub chicken well with the mixture.
In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, and capers.
Cover and refrigerate overnight.
In a casserole, transfer chicken and the whole
Stir in chicken stock and cook over medium heat for 10 minutes.
Lower heat and cook covered for 1 hour or until chicken is tender.
Stir in wine and sugar and simmer for 30 minutes.