Estofado Stew recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Chicken

Ingredients

1 tablespoon olive oil, or to taste
1 teaspoon minced garlic
1 cup cooking sherry
⅓ cup bacon bits
2 (10.75 ounce) cans tomato puree
1 cup chicken stock
4 sweet peppers, diced, or to taste
1 pound ground beef
1 ½ teaspoons chili powder, or to taste
1 dash Montreal steak seasoning, or to taste
1 cup honey
1 cup pickled jalapeno pepper juice
¼ teaspoon chopped cilantro leaves
¼ teaspoon cayenne pepper
¼ teaspoon dried basil
1 dash paprika
3 boneless chicken breasts, cubed

Nutrition Info

350.2 calories
carbohydrate: 47.7 g
cholesterol: 47.7 mg
fat: 10.7 g
fiber: 1.9 g
protein: 16.5 g
saturatedFat: 3.6 g
servingSize: -
sodium: 787.5 mg
sugar: 38.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon, cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.

  2. Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.

  3. Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.

Recipe Yield

8 servings

Recipe Note

A hearty Spanish meal blended with a chili. Great comfort food! Can be done in either slow cooker or stove. Make sure meat is cooked if using slow cooker. Can be served on rice, bread, or just the stew.

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