Guam-Style Chicken With Red Rice (Tininon Mannok Yan Hineska' Ag
- Ready In:
- 8hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 709.77 ml soy sauce
- 354.88 ml cane vinegar
- 4.92 ml fresh ground black pepper
- 1 small yellow onion, thinly sliced, plus 1/3 cup finely chopped
- 1133.98 g bone-in skin-on chicken thighs
- 236.59 ml fresh lemon juice
- 236.59 ml thinly sliced scallion
- 12.32 ml crushed red chili pepper flakes
- 591.47 ml jasmine rice
- 29.58 ml ground annatto seeds (available at The Great American Spice Company)
directions
- To make the marinade, combine 2 cups soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
- Meanwhile, make the dipping sauce: Stir together remaining soy sauce and chopped onion with lemon juice, scallions, chile flakes, and ½ cup water; set aside.
- To make the red rice, combine rice, annatto, and 5 cups water in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes. Remove from the heat and keep rice warm.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Cook chicken, turning, until well-browned and cooked through. Serve with rice and dipping sauce, on the side.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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