Guest Post: Estofadong Manok (Stewed Chicken)

20 Feb

 Today, I am getting you a Guest Post from Pinay In Texas Cooking Corner. This blog is hosted by Christina. She is a stay at home mom in Texas, USA. Its her passion to cook for her family and write her blog. She mostly writes about Filipino cuisine.
It is through her blog that I discovered that there was a cuisine called Filipino. I was so curious to know more about it that I asked Chistina to do a Guest Post for me. Not only my aim was to bring my readers the awareness of a different cuisine but also, I wanted to share Tina’s blog. Her love for her family shows through her blog. She makes lovely parties for her two daughters. Her creativity with her food and thoughtfulness for her family is commendable. Tina’s energy and commitment inspires me for sure.
I would highly recommend you to take a  peek at Pinay In Texas Cooking Corner. You can also show some love by following her blog via email or facebook.
Also, I am thankful to Tina for doing such a lovely Guest Post for Exquisite Niche.


Hi everyone!

I’m Tina from Pinay In Texas Cooking Corner! I am honored to be here on Exquisite Niche today! Not only am I sharing with you a recipe, Gursahiba also gave me the opportunity to impart a brief history of my country’s cuisine here on her lovely blog. I know that the Filipino Cuisine is something many people are not aware of, that’s why I am so thankful to her for this chance to be able to introduce her readers to it!

I’m sure that many of you don’t know that the Philippines which consists of 7,100 islands is very beautiful and rich in natural resources. Well, it is and that is why through the centuries, foreigners of different languages, ethnic cultures and ancestries came to the Philippines, either as invaders or traders. As a result, it became a country with diverse culture and heritage. Its cuisine therefore, just like its people, reflects the blending of these wide and varied cultures. But although there were a number of different nations that colonized our country, the major influence on our cuisine came from the Malays, Chinese, Spaniards and Americans. As the local saying goes, Philippine food was prepared by Malay settlers, spiced by the Chinese, stewed by the Spanish and hamburgerized by the Americans. Sounds funny but it’s true!

Back before the Philippines was colonized, the early Filipinos used simple ingredients like root crops, game, vegetables and seafood, and they only knew simple ways of cooking like boiling, roasting and steaming. When the Malays came, Filipinos were introduced to the knowledge of enhancing the flavor of the food they cook by using herbs and spices. It is how the use of hot chilies and gata (coconut milk) became part of Filipino cooking. Then the Chinese came and brought the influence of using noodles and a wide array of dipping sauces to accompany our dishes. They also taught the Filipinos how to cultivate corn and rice which later on became the staple food in the Philippines. When the Spaniards came in 1521, Mediterranean style of preparing food was introduced. The Spaniards taught the Filipinos techniques such as braising, sautéing, cooking with oil and seasonings such as garlic, onions, tomatoes, sweet peppers, and vinegar. After the United States beat Spain in the Spanish-American War in 1898, the Americans took control of the Philippines until 1946. The U.S. military introduced goods shipped in from their country such as mayonnaise, hot dogs, hamburgers and pies. Although the Americans didn’t make that much of an influence in Philippine cuisine, they certainly changed the way Filipinos dine. They introduced the Filipinos to the most convenient way of dining through fast food chains. They also brought the ways of convenience like pressure cooking, freezing and canning. Through the years, other global influences like that of French, Italian, Japanese, Thai and Vietnamese found its way to the Filipino cuisine, making it a truegastronomic fusion of different countries and cultures from east to west, and results in a cuisine that is so unique.

Gursahiba told me that she loves Spanish cuisine, so I chose the recipe that I am sharing with you today with that in mind. You see, the Philippines was occupied by the Spaniards for almost 400 years, so the greatest impact on our cuisine came from them. A majority of our dishes can be traced back to Spain. In fact, everyday Filipino dishes resemble Spanish cooking and this chicken dish called Estofadong Manok (Stewed Chicken in English) is a good example. Estofado is a way of cooking that we, Filipinos got from the Spaniards. It means stewed or pot roasted. Although the manner of cooking is of Spanish influence, the ingredients are adapted to what’s locally available in the Philippines. Unlike the original Spanish Estofado which is cooked in tomato sauce and white wine, the Filipino Estofado I grew up with is stewed in soy sauce, vinegar and fresh tomatoes with brown sugar added for a sweet finish. This way of cooking works well not only for chicken, but also for beef, pork and ox tongue. While Beef Estofado is the more popular version for special occasions like fiestas, birthdays and Christmas, Chicken Estofado is the favorite for ordinary dinner because it is budget friendly. But I am telling you, regardless of the meat you use, Filipino Estofado will be a hit on your dining table. It’s a perfect blend of savory, sweet and sour that you’ll surely love!

Hope you had a nice time learning a bit about the Filipino Cuisine, and I hope you’ll like the recipe! I’m so glad to be sharing it with you. To Gursahiba, thank you very much for inviting me to do this guest post! It’s such a pleasure!  


  • 4 chicken leg quarters
  • 1 Tbsp garlic powder 
  • ½ cup soy sauce
  • ½ cup cane vinegar
  • 2 bay leaves
  • 3 Tbsp light olive oil
  • 3 cloves garlic, minced
  • 1 medium-sized onion, sliced
  • ½ cup tomatoes, chopped 
  • 1 cup chicken broth
  • 3 medium-sized potatoes, quartered
  • 2 medium sized carrots, sliced in about ½ inch think diagonals
  • 2 Tbsp brown sugar
  • salt and black pepper


  1. Sprinkle chicken with salt and pepper. Let sit for about 15 minutes then marinate in soy sauce, vinegar and garlic powder for at least 1 hour. The longer the better. Drain and reserve marinade.
  2. Ina large pan over medium heat, brown potatoes in light olive oil. Remove from pan and set aside.
  3. In the same pan, brown chicken (on both side). Remove from pan and set aside.
  4. Saute garlic, onion and tomatoes in the same pan until tomatoes are soft. Add chicken broth, marinade and sugar. Season with salt and Black pepper to suit your taste. Bring to a boil.
  5. Put back the chicken quarters. Cover and simmer for 30 minutes or until chicken is tender.
  6. Add the carrots and simmer uncover for another 5 minutes or until carrots are cooked. Transfer the chicken and carrots to a serving plate.
  7. Add potatoes to the sauce and simmer for 3 minutes. Remove from heat. Transfer potatoes to the serving plate with chicken and carrots. Pour sauce on it. Serve with hot rice.

25 Responses to “Guest Post: Estofadong Manok (Stewed Chicken)”

  1. Sarah @ Homestyle Cooking Around The World February 20, 2012 at 9:54 PM #

    Came over from Tina’s blog- thanks for having her share the Filipino history and the lovely meal. Your blog is lovely and I’m looking forward to seeing more of what you are cooking.

    • Gursahiba @ Exquisite Niche February 21, 2012 at 1:30 PM #

      Thanks for stopping by and showing love on my blog! I recently got to know Tina and her blog. As she is a wonderful person, it shows in her blogosphere. I was glad she shared the history of Filipino food in such a simple and wonderful manner. I absolutely loved reading about it!

  2. FreeSpiritEater February 21, 2012 at 12:00 AM #

    Wow! Great guest post Tina! You made me hungrier than what I already was lol. So glad to have found this site, off to poke around the blog a bit. Hope you’re both having a lovely day! =]

    • Gursahiba @ Exquisite Niche February 21, 2012 at 1:25 PM #

      Thanks for showing love around my blog! I am glad Tina did this Guest Post with a exotic Filipino-Spanish dish!

  3. Liz February 21, 2012 at 2:44 AM #

    Oh, wow, what a fabulous dish!!! Thank you both for sharing…yum, yum!

  4. Tina@flourtrader February 21, 2012 at 2:48 AM #

    The first seven items in this recipe tells me that the chicken alone has some amazing flavor! All the other ingredients are an added bonus. Great to see Tina guest posting here, she does have some fantastic meals coming out of her kitchen. This one is a great example of her talent. Well done!

    • Gursahiba @ Exquisite Niche February 21, 2012 at 1:15 PM #

      Totally Agree with you Tina! Christina is a wonderful blogger and her flare to cook with simple flavors and still make it look exotic is wonderful. Her love to create dishes for her children is also commendable.

  5. Ridwan February 21, 2012 at 3:02 AM #

    Great chicken dish recipe,I love all ingredients in it,and yes this chicken stew perfect serve with Rice,looks Yummy,great post 🙂

    • Gursahiba @ Exquisite Niche February 21, 2012 at 1:07 PM #

      I agree with you Ridwan, the flavors in this chicken are truly amazing. Tina’s a great blogger and a cook!!

  6. Divya Yadava February 21, 2012 at 5:22 AM #

    Popped by your site over from Tina’s blog! Your blog has some lovely recipes and I’m looking forward to popping by here more often…

    • Gursahiba @ Exquisite Niche February 21, 2012 at 1:02 PM #

      Thanks Divya! Its great to have you here. Hope you enjoy your time surfing around Exquisite Niche.

  7. easyfoodsmith February 21, 2012 at 1:19 PM #

    Yummy guest post! I love Tina’s creations and this one is looking deliciously moist and so flavourful.

  8. Nami | Just One Cookbook February 21, 2012 at 4:10 PM #

    Hi Gursahiba! Nice to meet you, I came here from Tina’s site. I love Tina’s site because she really knows how to cook great food, especially children friendly meals! This looks really delicious Tina. I like that most of ingredients are found in my kitchen. 😉

  9. Tina (PinayInTexas) February 21, 2012 at 9:09 PM #

    Thanks everyone for checking out my guest post!
    Gursahiba, thanks so much for inviting me over! It was such a pleasure! :-*

  10. wok with ray February 22, 2012 at 7:46 AM #

    Great choice of guest post! Very excited and very proud to see my friend, Tina coming up with this delicious and beautifully cooked Filipino dish. Thank you, both!

  11. Nava Krishnan February 24, 2012 at 6:46 PM #

    Tina is that wonderful person and we keep in touch via sharing our recipes. Having seen this recipe on her blog, the same comments as wonderful and I am dying of hunger with the pairing of chicken with my upmost important rice.

    • Tina (PinayInTexas) February 24, 2012 at 9:58 PM #

      Oh thanks so much, Nava! So nice of you to check out my guest post! Hugs…

  12. Kimby February 25, 2012 at 1:13 AM #

    Hi! (Sorry I’m joining the party late…) Tina, I truly enjoyed your in-depth history of Philippine food and the influences that shaped everything from ingredients to cooking methods — wow! Then to follow it up with a recipe true to your heritage just brought it “home.” Very nice guest post!

    Gursahiba, you are establishing a reputation for being a terrific Guest Post hostess. 🙂 As always, it’s a pleasure to visit your blog!

    • Tina (PinayInTexas) February 29, 2012 at 10:54 PM #

      Oh thank you, Kimby! Better late than never, right? 🙂
      I’m glad you liked my guest post!

  13. Tina (PinayInTexas) February 29, 2012 at 10:54 PM #

    Hi Gursahiba! Just dropping by to share The Liebster Blog Award with you! 🙂

  14. Karen March 4, 2012 at 7:20 PM #

    I’ve enjoyed the guest post and the history behind the Filipino cooking. The chicken dish sounds delicious.

  15. CouponClippingCook March 8, 2012 at 12:34 PM #

    This chicken dish sounds like delicious comfort food. And it’s presented so beautifully. Wonderful guest post!

  16. petra March 28, 2014 at 5:08 PM #

    Thank you for Filipino Recipe very delicious. We like it very much the Estofadong Manok.
    Hamburger not from American they get it in Germany in Hamburg.

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