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Listed in: Chicken
4 cup grinded rice
1 medium size onion, finely diced
1 whole chicken
4 cloves garlic, finely chopped
Salt to taste
2 Tbsp. black pepper
2 Tbsp. accent
1 cup achote seeds in 2 cups water
1. Boil 8 qts. water in 11 qts. pan.
2. In a separate pot, boil chicken in 2 qts. water. When done, remove chicken and dice. Set aside.
3. Add chicken broth into the 11 qts. pot and continue boiling. Add in 4 cups of ground rice, stirring constantly so as not to form into lumps.
4. In a separate pan, saute onions, garlic and diced chicken in 4 tablespoon sesame oil.
5. Mix achote seeds with 2 cups of water and wash seed until water is completely red. Discard seed once achote seed.
6. Add colored (achote) water into the sauteed ingredients until boiling. Then add into the 11 qts. pot.
7. Stir continuously until the broth is thick and cooked. Serve hot. Makes 65 to 75 cups.
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Hafa Adai. How do we ground the rice? Left by: michael salas (25 Jul 2014)
your recipe is one of the original chamorro food thanks for the recipe and good luck in your future publishings Left by: april & jessie camacho (12 Jul 2012)
I have not cooked this in years. I appreciate that you have made this delicious recipe, free access. Thanks! Left by: Jaye Vee (8 Jan 2012)
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Recipe Cloud Tags:- chicken
- chicken
- ingredients
- whole
- ground
- separate
- seeds
- grinded
- achote
- completely
- black
- sauteed
- cloves
- medium
- constantly
- sesame
- colored
- continuously
- garlic
- stirring
- continue
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