Best Chamorro Estufao Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROSE'S CHAMORRO CHICKEN KELAGUEN



Rose's Chamorro Chicken Kelaguen image

A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.

Provided by ChamoritaMomma

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) whole chickens, split in half
1/2 cup onion, chopped
3/4 cup green onion, chopped
1/2-3/4 cup fresh lemon juice, adjust according to taste
2 teaspoons salt, adjust to taste
1/4 teaspoon Accent seasoning (optional)
2 -4 habanero peppers, chopped, adjust to your taste
3/4 cup freshly grated coconut meat, NOT THE SWEET BAKING KIND (optional)

Steps:

  • Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
  • Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
  • The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.

Nutrition Facts : Calories 336.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 107, Sodium 878.9, Carbohydrate 4.9, Fiber 0.8, Sugar 2.2, Protein 25.8

ROSE'S BABY BACK RIBS ESTUFAO



Rose's Baby Back Ribs Estufao image

Make and share this Rose's Baby Back Ribs Estufao recipe from Food.com.

Provided by ChamoritaMomma

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs baby back ribs, cut into individual riblets
2 teaspoons kosher salt
2 teaspoons black peppercorns, freshly ground
8 garlic cloves, finely chopped
1 cup cider vinegar
1/4 cup water
2 -3 tablespoons soy sauce
3 bay leaves
1 jalapeno pepper, chopped (optional)
1/4 teaspoon Accent seasoning (optional)

Steps:

  • Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
  • Combine the peppercorns and garlic in a small bowl and mash together with a spoon to form a coarse paste. Rub the pepper and garlic paste onto the ribs.
  • In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno. Pour this mixture over the ribs, cover and refrigerate for at least 4 hours, turning ribs halfway through marinating.
  • When ribs are ready to cook, transfer the ribs and marinade to a large heavy pan. Bring the mixture and the water to a boil, then reduce to a simmer, cover, and cook until meat is tender, about 1 hour.
  • Serve over steamed rice.

Nutrition Facts : Calories 865.7, Fat 67.1, SaturatedFat 24.9, Cholesterol 267.5, Sodium 1608, Carbohydrate 3.1, Fiber 0.2, Sugar 0.5, Protein 56.3

CHICKEN ESTUFAO



Chicken Estufao image

My sister-in-law passed this on to my husband, who loves this dish. I believe she got it from a friend of ours, who lived on Guam for a while. It can also be cooked in a crockpot very well after the initial cooking--just add the browned chicken and all the other ingredients to the crockpot and let cook for 6 hours or so on low. The vinegar aroma is rather potent at first, so be prepared to open your windows! The end result is very tasty and tender. DH likes it over rice, to soak up the sauce.

Provided by Halcyon Eve

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 -2 lb chicken, cut into pieces (or use thighs or wings, dark meat works best)
2 garlic cloves
1 cup finely chopped onion
1/4 cup rice vinegar (or more, if desired)
1/2 teaspoon salt (to taste)
1/4-3/4 teaspoon fresh ground black pepper (I like a lot)
1 tablespoon peanut oil or 1 tablespoon vegetable oil
3 tablespoons soy sauce
1/4 cup water

Steps:

  • Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid.
  • Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes.
  • Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #dinner-party     #stews     #chicken     #meat     #4-hours-or-less

Related Topics