📝 About This Recipe
This traditional Pollo en Estofado is a soulful Mexican stew that marries tender chicken with a vibrant, aromatic tomato base enriched by pickling juices and warm spices. Unlike typical spicy Mexican dishes, this 'estofado' focuses on a complex, savory profile featuring briny olives, capers, and sweet raisins, reflecting Spain's historical influence on Mexican home cooking. It is a celebratory main course that fills the kitchen with a comforting aroma, promising a meal that is both sophisticated and deeply nostalgic.
🥗 Ingredients
The Chicken
- 3 lbs Chicken pieces (bone-in, skin-on thighs and drumsticks for maximum flavor)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Vegetable oil (or lard for a more traditional taste)
The Estofado Base
- 1.5 lbs Roma tomatoes (roasted and blended until smooth)
- 1 medium White onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 cup Chicken broth (low sodium)
- 1 teaspoon Dried Mexican oregano (crushed between palms)
- 1 small piece Cinnamon stick (about 1 inch long)
- 2 pieces Bay leaves (dried)
The Flavor Accents
- 2 medium Carrots (peeled and sliced into rounds)
- 2 medium Gold potatoes (cubed into 1-inch pieces)
- 1/2 cup Spanish manzanilla olives (pitted and halved)
- 2 tablespoons Capers (drained)
- 1/4 cup Raisins (optional, for a hint of sweetness)
- 2 tablespoons Pickled Jalapeños (sliced, plus 1 tablespoon of the pickling liquid)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper on all sides. This ensures a better sear and crispier skin.
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2
Heat the oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Once shimmering, add the chicken pieces skin-side down.
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3
Sear the chicken for 5-7 minutes per side until deeply golden brown. Work in batches if necessary to avoid crowding the pan. Remove chicken and set aside on a plate; leave about 2 tablespoons of fat in the pan.
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4
In the same pan, add the diced onions and cook for 3-4 minutes until translucent, scraping up the browned bits (fond) from the bottom of the pan.
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5
Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
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6
Pour in the blended roasted tomatoes and cook for 5 minutes, stirring occasionally, until the sauce darkens slightly and thickens.
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7
Stir in the chicken broth, oregano, cinnamon stick, bay leaves, and the tablespoon of jalapeño pickling juice. Bring to a gentle simmer.
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8
Nestle the seared chicken pieces back into the sauce. Add the sliced carrots and cubed potatoes, ensuring they are mostly submerged.
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9
Reduce heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through (165°F internal temperature).
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10
Stir in the olives, capers, raisins, and pickled jalapeño slices. Simmer uncovered for another 5-10 minutes to allow the flavors to meld and the sauce to reach your desired consistency.
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11
Remove the cinnamon stick and bay leaves before serving. Taste and adjust seasoning with more salt or pickling juice if needed.
💡 Chef's Tips
For the best flavor, roast your tomatoes on a comal or broiler until the skins are charred before blending. If the sauce becomes too thick, add a splash more broth; if too thin, simmer uncovered for the last 10 minutes. Using bone-in chicken is crucial as the marrow adds body and richness to the 'estofado' sauce. Don't skip the raisins—they provide a subtle sweet counterpoint to the salty olives and capers that is characteristic of this dish. This stew tastes even better the next day after the flavors have had time to fully develop in the fridge.
🍽️ Serving Suggestions
Serve over a bed of fluffy Mexican red rice or plain white rice to soak up the savory sauce. Accompany with warm, handmade corn tortillas for a truly authentic experience. A side of sliced avocado adds a creamy texture that balances the acidity of the pickles and tomatoes. Pair with a crisp glass of Jamaica (Hibiscus) iced tea or a light-bodied Mexican lager. For a final touch, garnish with a sprinkle of fresh chopped parsley or cilantro.