Guam Chicken Estufao | Family Recipe

Craving a taste of island comfort for your next family meal? Look no further than Savory Delight: Guam Chicken Estufao! This traditional Chamorro dish is a true whole food recipe for family gatherings, offering a delicious blend of familiar flavors and exotic charm. Imagine tender chicken simmered in a savory, slightly tangy, and wonderfully creamy coconut milk sauce – it’s a taste of comfort that brings everyone to the table. Perfect for meals for family of 4 or meals for family of 6, this recipe is both budget-friendly and incredibly satisfying. We'll show you how simple ingredients like whole young chicken, fragrant garlic and onion, soy sauce, vinegar, and rich coconut milk transform into an unforgettable real food chicken experience. Get ready to add this amazing family recipe for the week to your rotation and prepare an authentic cultural dish right at home!

Ingredients

• 2-3 lbs whole young chicken, cut into serving pieces (thighs, drumsticks, breasts)
• 1/2 cup soy sauce (low-sodium preferred)
• 1/4 cup white vinegar
• 1 large onion, thinly sliced
• 6-8 cloves garlic, minced
• 1 tablespoon cooking oil (vegetable or coconut oil)
• 1 cup water
• 1 (13.5 oz) can full-fat coconut milk
• Salt and freshly ground black pepper to taste
• Optional: 1-2 small hot peppers (like bird's eye chili or jalapeño), sliced, for a kick

Directions

1. Marinate the Chicken : In a large bowl, combine the chicken pieces with soy sauce and white vinegar. Toss to ensure all chicken is coated. Let it marinate at room temperature for 30-45 minutes. If you have more time, you can marinate it in the refrigerator for a few hours.
2. Sear the Chicken : Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade!). Sear the chicken in batches, about 3-4 minutes per side, until lightly browned. Don't overcrowd the pot. Remove the seared chicken and set aside.
3. Sauté Aromatics : Reduce the heat to medium. Add the sliced onions to the pot and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Season lightly with salt and pepper.
4. Simmer in Marinade : Return the seared chicken to the pot. Pour in the reserved marinade and 1 cup of water. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, allowing the flavors to meld and the chicken to tenderize.
5. Add Coconut Milk : Stir in the full-fat coconut milk. Bring it back to a gentle simmer and cook uncovered for an additional 10-15 minutes, or until the sauce has thickened to your desired consistency and the chicken is fully cooked through. Taste and adjust seasoning as needed. If using optional hot peppers, add them in the last 5 minutes of simmering.