Karen's Chamorro Red Rice and Chicken

• servings: 4 - 6
• active time: 20 mins
• total time: 40 min

Ingredients

Prep Time: 20 minutes (plus marinating)

Cook Time: 30–40 minutes

Yields: 4–6 servings

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Chamorro Chicken Marinade:

– 5+ boneless, skinless chicken thighs (trimmed)

– 1 cup soy sauce

– 1 cup white vinegar

– 1 small white onion, diced

– 4–6 garlic cloves, minced

– 1 inch fresh ginger, minced

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Chamorro Red Rice:

– 1/2 yellow onion, diced

– 5–6 garlic cloves, minced

– 2 packets Sazon Goya (Coriander & Annatto)

– 1 teaspoon annatto powder

– 1/2 teaspoon red pepper powder

– 1 teaspoon sesame oil

– Salt and pepper, to taste

– 2.5 rice cups short grain rice, rinsed

– 5 rice cups water

Directions

Chicken

1. Combine all marinade ingredients in a large resealable bag.

2. Add chicken and marinate for at least 6 hours or overnight.

3. Grill chicken until internal temperature reaches 170–175°F. (Dark meat retains moisture at higher temps.)

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Rice

1. In a bowl, mix rice with onion, garlic, spices, sesame oil, salt, and pepper until well coated.

2. Add water and cook in a rice cooker until done.

Note: Serve grilled chicken alongside flavorful red rice. Great as a complete island-inspired meal.