Estofado de Pollo Yucateco
Estofado de Pollo Yucateco·(es-toh-fah-doh de poh-yo yoo-kah-teh-koh)
Monday Night Comforts: Slow-Simmered Yucatecan Stews
Forget the endless online variations dyed red with achiote; this is the everyday comfort food simmering in the kitchens of Mérida on a rainy evening. A beautiful culinary snapshot of the Yucatan's history as a massive trading port, this slow-simmered stew relies on a Moorish pantry of briny olives, sweet raisins, and crunchy almonds. The grandmother's secret lies in a quick vinegar-spice rub before searing and a late splash of sherry right before serving, resulting in a deeply aromatic, complex sauce that requires nothing more than a busy weeknight and a pile of warm tortillas.
Ingredients
- bone-in skinless chicken thighs2 lb
- white vinegar2 tbsp
- ground cinnamon1/2 tsp
- ground cloves1/4 tsp
- black pepper1/2 tsp
- kosher salt1 tsp
- neutral oil2 tbsp
- white onion1 large
- garlic3 clove
- canned crushed tomatoes15 oz
- chicken broth1 cup
- bay leaves2
- dried oregano1/2 tsp
- fresh thyme1 sprig
- pitted green Manzanilla olives1/2 cup
- capers2 tbsp
- dark raisins1/3 cup
- blanched slivered almonds1/3 cup
- granulated sugar1 tsp
- dry sherry2 tbsp
Method
- 01
Impregnate the meat with the foundational warming spices.
In a large bowl, mix the vinegar, cinnamon, cloves, black pepper, and salt. Add the chicken thighs and toss thoroughly to ensure every piece is coated, letting the meat sit while you prepare the remaining ingredients.
- 02
Blend the aromatic tomato base.
In a blender, combine the chopped onion, peeled garlic, crushed tomatoes, and chicken broth, processing until completely smooth.
- 03
Sear the chicken to build a deeply flavored fond.
Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs until beautifully browned, about 3 to 4 minutes per side, then transfer them to a plate.
- 04
Deglaze the pot and initiate the braise.
Reduce the heat to medium and carefully pour the blended tomato mixture into the pot, scraping up all the incredible browned bits from the bottom. Stir in the bay leaves, oregano, and thyme.
- 05
Simmer gently to tenderize the chicken and integrate the flavors.
Nestle the chicken thighs and any resting juices back into the sauce, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- 06
Introduce the Moorish embellishments to balance the stew.
Uncover the pot and stir in the olives, capers, raisins, almonds, and sugar. Leave uncovered and simmer for another 15 minutes, allowing the sauce to thicken slightly and the raisins to plump up as the chicken becomes fall-off-the-bone tender.
- 07
Finish with sherry to preserve its volatile aromatics.
Exactly two minutes before serving, stir in the dry sherry. Let it bubble just long enough to cook off the harsh alcohol, leaving behind its complex, oxidized aroma, then remove from the heat and serve.
Notes
Omit the alcohol without losing the acid trip.
If you prefer to cook without alcohol, completely omit the sherry. Instead, stir in 1 tablespoon of apple cider vinegar mixed with a tiny pinch of brown sugar at the very end of cooking to provide a similarly bright, complex finish.