How To Cook Chicken Estofado with Quail Eggs

Chicken Estofado with Quail Eggs Pin It!

This savory and fragrant recipe features tender chicken wings, hard-boiled quail eggs, and a mixture of flavorful spices that come collectively to create a dish that is both comforting and satisfying.

Prep Time10

Cook Time20

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken estofado, quail eggs

Servings: 4 servings

Calories: 320kcal

Author: Manny

Ingredients

6 pcs chicken wings cut into serving pieces
1 tsp. ground black pepper
2 Tbsp. cooking oil
3 cloves garlic minced
2 pcs medium size onion minced
2 pcs bay leaf or laurel leaves
1 pc whole star anise
3 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. sugar
1/2 cup water
20 pcs quail eggs hard boiled

Instructions

How To Cook Chicken Estofado with Quail Eggs

Cut the chicken in serving pieces. Heat cooking oil in a pan and sauté garlic and onion until fragrant.
Add chicken and stir. Stir the chicken for a few minutes or until slightly brown.
Add black pepper, bay leaves, star anise, oyster sauce, sugar and soy sauce. Stir for a few seconds then add water.
Bring to a boil and cover then simmer in low heat until the chicken is almost tender.
Add the quail eggs and stir. Continue to cook until the sauce is reduced to your desired consistency. Serve hot with cooked rice.

Notes

Cooking Tips:

Sauté the Aromatics Properly for a Flavorful Base

Never rush the step of sautéing garlic and onions, as this creates the foundation of your dish’s flavor. Let the garlic turn lightly golden and the onions become translucent to bring out their natural sweetness. This slow-cooked base enhances the depth of your chicken estofado and makes the sauce more aromatic.

Brown the Chicken for Extra Depth

Before simmering, sear the chicken pieces until they develop a light golden crust. This caramelization locks in the juices, giving the meat a richer taste and preventing it from becoming dry. Browning also adds an extra layer of umami, making the dish more flavorful overall.

Simmer Slowly for a Thick and Tasty Sauce

Cooking on low heat allows the flavors to meld together while gradually thickening the sauce. A slow simmer helps the chicken absorb all the sweet, savory, and aromatic notes of the dish. Patience is key—rushing this step might leave you with a thin sauce that lacks the signature richness of a perfect chicken estofado.