Estonian-style Chicken Stew with Pickles

Ingredients

In this Estonian adaptation, we incorporate the traditional Estonian ingredient of pickles into the adobong manok recipe. The pickles add a tangy and refreshing element to the dish, enhancing the overall flavor profile. Additionally, the cooking technique and spices are adjusted to align with Estonian cuisine, resulting in a unique fusion of flavors. We alse have the original recipe for Adobong manok, so you can check it out.

• 1 kg (2.2 lbs) chicken, cut into pieces 1 kg (2.2 lbs) chicken, cut into pieces
• 1/2 cup (120 ml) white vinegar 1/2 cup (120 ml) white vinegar
• 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) soy sauce
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 2 bay leaves 2 bay leaves
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 cup (240 ml) water 1 cup (240 ml) water
• 1/2 cup (120 ml) pickle brine 1/2 cup (120 ml) pickle brine
• 1/2 cup (120 g) pickles, sliced 1/2 cup (120 g) pickles, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the chicken, vinegar, soy sauce, minced garlic, and sliced onion. Mix well to ensure the chicken is coated in the marinade. Let it marinate for at least 30 minutes, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later use. Add the chicken to the pot and cook until browned on all sides.
3. 3.
   Pour in the reserved marinade, chicken broth, water, pickle brine, black peppercorns, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is tender and cooked through.
4. 4.
   Add the sliced pickles to the pot and simmer for an additional 5 minutes to allow the flavors to meld together. Season with salt to taste.
5. 5.
   Serve the Estonian-style chicken stew with pickles hot, accompanied by mashed potatoes or crusty bread.

Treat your ingredients with care...

• Pickles — Choose pickles with a tangy and slightly sweet flavor to complement the stew. If you prefer a milder pickle flavor, you can rinse the pickles before adding them to the stew.

Tips & Tricks

• For a richer flavor, marinate the chicken overnight in the refrigerator.
• Adjust the amount of pickle brine according to your preference for tanginess.
• Serve the stew with a dollop of sour cream for added creaminess.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Estonian-style chicken stew with pickles hot, garnished with fresh parsley or dill for a pop of color. Accompany it with a side of creamy mashed potatoes or crusty bread to soak up the flavorful sauce.

Presentation advice

Present the Estonian-style chicken stew with pickles in a deep serving dish, allowing the vibrant colors of the stew to shine through. Garnish with a sprig of fresh parsley or dill for an elegant touch.