Estofado Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews ChickenIngredients
- 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 caloriescarbohydrate: 47.7 gcholesterol: 47.7 mgfat: 10.7 gfiber: 1.9 gprotein: 16.5 gsaturatedFat: 3.6 gservingSize: -sodium: 787.5 mgsugar: 38.7 gtransFat: : -unsaturatedFat: : -
Directions Estofado Stew
Directions
-
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.
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.
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.