Chicken Estofado


2 whole chicken (cut into parts)

1 head of garlic (crushed)

6 peppercorns (ground) 

2 teaspoons dried oregano 

2 tablespoons vinegar 

1 tablespoon calamansi juice 

6 dried prunes or -cup of raisins 

6 small whole onions (peeled) 

2 pieces laurel leaves 

1 tablespoon capers 

2-cups chicken stock 

 cup white wine 

-cup sugar 


1) In a mixing bowl, mix garlic, ground peppercorns, oregano, calamansi, and vinegar. 2) Rub chicken well with the mixture. 3) In a bowl, place chicken and add in prunes or raisins, laurel leaves, onions, and capers. 4) Cover and refrigerate overnight. 5) In a casserole, transfer chicken and the whole marinade mixture. 6) Stir in chicken stock and cook over medium heat for 10 minutes. 7) Lower heat and cook covered for 1 hour or until chicken is tender. 8) Stir in wine and sugar and simmer for 30 minutes.