Pollo Estofado (Baked Chicken with Raisins and Olives)

Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar: Pollo Estofado.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated May 29, 2022
Elise Bauer
Spanish Baked Chicken
Elise Bauer

Also known as "Pollo Estofado" this stewed chicken recipe hails from Spain. You marinate the chicken several hours (or overnight if you can) in a flavorful vinaigrette with oregano, garlic powder, olives and raisins.

Then you add some white wine and brown sugar, and cook the chicken in its marinade. It's great with our Spanish rice!

The recipe comes from one my mother clipped decades ago from the Sacramento Bee.

Pollo Estofado (Baked Chicken with Raisins and Olives)

Prep Time 2 hrs
Cook Time 50 mins
Total Time 2 hrs 50 mins
Servings 4 servings

Ingredients

  • 1/4 cup extra virgin olive oil

  • 1/4 cup red wine vinegar

  • 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon garlic powder

  • Dash freshly ground black pepper

  • 3 bay leaves

  • 1/2 cup golden raisins

  • 1/4 cup sliced or halved pitted green olives

  • 3 pounds chicken parts

  • 1/2 cup dry white wine

  • 2 tablespoons brown sugar

Method

  1. Make the marinade:

    In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.

  2. Marinate the chicken:

    Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.

    spanish-baked-chicken-method-1
    Elise Bauer

  3. Preheat the oven:

    Preheat the oven to 350°F.

  4. Place the chicken in baking dish, cover with marinade, wine, brown sugar:

    Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.

    spanish-baked-chicken-method-2
    Elise Bauer
    spanish-baked-chicken-method-3
    Elise Bauer
  5. Bake:

    Bake uncovered, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.

    spanish-baked-chicken-method-4
    Elise Bauer
Nutrition Facts (per serving)
997 Calories
60g Fat
23g Carbs
82g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 997
% Daily Value*
Total Fat 60g 77%
Saturated Fat 15g 73%
Cholesterol 320mg 107%
Sodium 784mg 34%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 5%
Total Sugars 17g
Protein 82g
Vitamin C 3mg 14%
Calcium 74mg 6%
Iron 6mg 35%
Potassium 887mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.