Estofado de Pollo with Butter Corn Rice

If there’s a dish that feels like a warm hug on a plate, it’s Estofado de Pollo. Rich, hearty, and full of nostalgic flavors, this chicken stew simmers low and slow in a tangy tomato-based sauce with olives and potatoes until everything is melt-in-your-mouth tender. Paired with fluffy butter corn rice, this meal is comforting, colorful, and deeply satisfying. It’s the kind of dish that makes you want to sit a little longer at the table.

Behind the Recipe

This recipe takes me right back to childhood Sundays at my grandmother’s house. The aroma of stewed chicken would fill the air before we even stepped inside. She always served it with warm, fluffy rice, and if we were lucky, she’d add a handful of sweet corn stirred in with creamy butter. That contrast between the rich, savory stew and the slightly sweet, buttery rice is what makes this version so special. It’s simple home cooking at its best, passed down with love.

Recipe Origin or Trivia

Estofado de Pollo is a classic dish in many Latin American and Filipino households, with slight variations depending on the region. The word “estofado” means stewed, and the method involves simmering meat slowly with vegetables and spices until tender. In the Philippines, it often includes plantains and soy sauce, while in Latin America, olives, potatoes, and carrots are more common. This recipe leans into the Latin version, with a tomato-rich sauce that’s savory, tangy, and full of heart.

Why You’ll Love Estofado de Pollo with Butter Corn Rice

Once you try this combo, you’ll understand why it’s a staple in so many kitchens.

Versatile: Great for lunch, dinner, or even meal prep for the week.

Budget-Friendly: Uses pantry staples and stretches easily for multiple servings.

Quick and Easy: Hands-off once it’s simmering, and rice comes together quickly.

Customizable: Add carrots, peas, or bell peppers based on what you have.

Crowd-Pleasing: It’s hearty, flavorful, and perfect for feeding a hungry group.

Make-Ahead Friendly: Gets even better after a night in the fridge.

Great for Leftovers: Reheat beautifully or repurpose into tacos or wraps.

Chef’s Pro Tips for Perfect Results

To get that melt-in-your-mouth texture and well-rounded flavor, here’s what I recommend:

1. Brown the chicken first: It adds depth to the flavor and locks in moisture.
2. Deglaze with broth or wine: Scrape up those browned bits for extra flavor.
3. Simmer low and slow: This is where the magic happens. Don’t rush it.
4. Use starchy potatoes: They hold up better and soak in the stew beautifully.
5. Add corn and butter to rice after cooking: This keeps the texture perfect and the butter fragrant.

Kitchen Tools You’ll Need

You won’t need anything fancy, but these basics are essential.

Dutch Oven or Deep Pot: Ideal for even, gentle simmering.

Rice Cooker or Saucepan: For perfectly cooked rice every time.

Wooden Spoon: To stir the stew without damaging the pot.

Sharp Knife: For clean cuts through chicken and vegetables.

Measuring Cups and Spoons: For accuracy and consistency.

Ingredients in Estofado de Pollo with Butter Corn Rice

Each component is simple, but together they create a dish that’s layered with flavor and comfort.

1. Chicken Thighs or Drumsticks: 2 pounds. Juicy and flavorful, perfect for slow cooking.
2. Olive Oil: 2 tablespoons. For browning the chicken and sautéing aromatics.
3. Yellow Onion: 1 large, diced. Adds sweetness and body to the sauce.
4. Garlic: 4 cloves, minced. Brings bold aroma and depth.
5. Tomato Sauce: 1 1/2 cups. The rich base of the stew.
6. Chicken Broth: 1 cup. Adds flavor and helps deglaze.
7. Potatoes: 2 medium, peeled and cubed. Tender and hearty.
8. Green Olives: 1/2 cup. Briny and tangy—classic estofado flavor.
9. Bay Leaf: 1. For a subtle earthy undertone.
10. Paprika: 1 teaspoon. Adds warmth and color.
11. Salt and Pepper: To taste. Brings the whole dish into balance.
12. Cooked White Rice: 3 cups. Light, fluffy base for the stew.
13. Unsalted Butter: 2 tablespoons. Melted into the hot rice for richness.
14. Sweet Corn Kernels: 1 cup (fresh, canned, or frozen). Adds a sweet, juicy pop to every bite.

Ingredient Substitutions

Need to adjust? Here are some easy swaps:

Chicken Thighs or Drumsticks: Use bone-in breasts or boneless thighs.

Tomato Sauce: Crushed tomatoes or even tomato paste with water works.

Green Olives: Try black olives or capers for a similar briny bite.

Sweet Corn: Use canned or frozen if fresh isn’t available.

White Rice: Swap with brown rice or even quinoa for a healthier twist.

Ingredient Spotlight

Green Olives: These briny gems add a salty, slightly acidic punch that balances the sweetness of the tomato sauce and richness of the chicken.

Butter Corn Rice: A simple mix of sweet corn and melted butter folded into fluffy white rice. It’s comforting, slightly sweet, and the perfect counterpoint to the savory stew.

Instructions for Making Estofado de Pollo with Butter Corn Rice

Let’s break this into two parts: the flavorful stew and the buttery corn-flecked rice. Together, they make culinary magic.

1. Preheat Your Equipment: Heat a large Dutch oven or heavy pot over medium-high heat.
2. Combine Ingredients: Season chicken with salt and pepper. In the pot, heat olive oil and brown chicken pieces on all sides. Remove and set aside.
3. Prepare Your Cooking Vessel: In the same pot, add onions and garlic. Sauté until soft. Pour in tomato sauce and broth, scraping up any browned bits.
4. Assemble the Dish: Return chicken to the pot. Add potatoes, olives, bay leaf, paprika, and adjust seasoning.
5. Cook to Perfection: Cover and simmer on low for 40 to 50 minutes, stirring occasionally, until chicken is tender and sauce is thickened.
6. Finishing Touches: While the stew simmers, cook rice separately. Once done, stir in melted butter and corn until evenly mixed.
7. Serve and Enjoy: Spoon butter corn rice into a bowl, ladle estofado over the top or to the side, and garnish with parsley if desired.

Texture & Flavor Secrets

The chicken should fall off the bone with little effort, while the potatoes are soft but not mushy. The sauce is rich and savory with a hint of tang from the tomato and olives. The buttery rice adds sweetness and contrast, rounding out every bite.

Cooking Tips & Tricks

Want to level up your cooking game? Try these:

• Use boneless thighs for faster cooking, but bone-in adds flavor.
• Add a pinch of sugar to balance acidity if needed.
• Cook rice with a bay leaf for an aromatic twist.
• Stir the stew occasionally to prevent sticking and even cooking.

What to Avoid

Keep these in mind for best results:

• Don’t skip browning the chicken. It adds major flavor.
• Avoid overcooking the potatoes—they should be fork tender, not falling apart.
• Don’t add corn too early or it may turn mushy.

Nutrition Facts

Servings: 4
Calories per serving: 520

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can make the stew 1 to 2 days ahead and it only gets better. Store in an airtight container in the fridge. Reheat gently on the stove. The rice can be made fresh or a day before—just reheat with a splash of water and fluff with a fork.

How to Serve Estofado de Pollo with Butter Corn Rice

• Serve in wide bowls for comfort-food appeal.
• Garnish with fresh parsley or cilantro.
• Pair with fried plantains or a crisp side salad.

Creative Leftover Transformations

Leftovers? Lucky you. Here’s how to enjoy them again:

• Shred the chicken and use as taco filling.
• Spoon over toasted bread for an open-faced sandwich.
• Make a rice bowl with avocado and pickled onions.

Additional Tips

Make it your own with these touches:

• Add carrots or bell peppers for extra color and nutrition.
• Use saffron rice for a more aromatic base.
• Stir a splash of coconut milk into the stew for richness.

Make It a Showstopper

Presentation makes a difference. Use a deep bowl, serve rice on one side and stew on the other. Drizzle a little olive oil and sprinkle with fresh herbs. It’s homey but polished, perfect for impressing guests or treating yourself.

Variations to Try

Mix things up with these fun spins:

• Spicy Kick: Add a diced jalapeño or a dash of hot sauce.
• Sweet Touch: Include sliced carrots or raisins for a touch of sweetness.
• Herb Boost: Stir in fresh thyme or oregano at the end.
• Tropical Vibe: Add plantain slices or pineapple chunks.
• One-Pot Wonder: Cook rice directly in the stew for a softer, risotto-style texture.

FAQ’s

Q1: Can I use chicken breast instead of thighs?
A1: Yes, but thighs stay more tender during long simmering.

Q2: How long does it keep in the fridge?
A2: Up to 4 days in an airtight container.

Q3: Can I freeze estofado?
A3: Yes! Freeze in portions and thaw overnight before reheating.

Q4: What rice works best?
A4: Long-grain white rice is ideal, but jasmine or basmati also work.

Q5: Can I make this spicy?
A5: Absolutely. Add chili flakes or hot sauce to taste.

Q6: Is this gluten-free?
A6: Yes, just check your broth and tomato sauce for hidden gluten.

Q7: Can I make it in a slow cooker?
A7: Yes. Brown chicken first, then add all ingredients to the slow cooker and cook on low for 6 hours.

Q8: Do I need to peel the potatoes?
A8: It’s optional. Peeled gives a smoother bite, unpeeled adds texture.

Q9: What can I use instead of olives?
A9: Capers or even chopped pickles work in a pinch.

Q10: How do I reheat butter corn rice?
A10: Microwave with a splash of water and fluff before serving.

Conclusion

Estofado de Pollo with Butter Corn Rice is a dish that delivers comfort, tradition, and flavor in every bite. Whether you’re serving it for family dinner or prepping meals for the week, it’s a soul-satisfying classic you’ll want to make again and again. Trust me, it’s worth every minute of that simmering pot.

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