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Listed in: Chicken
3 cup achote water
1/2 onion, chopped
1 chicken fryer, cut into small pieces
Salt and pepper to taste
1 clove garlic, slightly mashed
1 Tbsp. shorteninG
1 can chicken broth or chicken bouillon
1 cup rice (toasted or ground) or cream of rice or wheat, browned in a skillet
1 cup coconut milk (optional)
1. Saute garlic in shortening, then discard shortening. Add onions, chicken and achote water.
2. Bring to a boil, add chicken broth or bouillon cubes and water until it completely cover chicken.
3. Cook at low heat until chicken is almost half done.
4. Dissolve 1 cup of cream of rice or wheat in water to avoid lumps. Add gradually to chicken, continue to boil (5 minutes) until thickens to desired tasted.
5. Add coconut milk, if desired.
**Clams may be used as a subsitute for chicken.
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Sounds good I will try this. When I taste calakilis (beef or chicken) the rice is always burn and it throws off the flavor. So this is simpler and easier to use and I bet will taste better. Thanks Left by: Fran (19 Jan 2013)
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Other Recipes in this Category:
Chicken Chalakiles - II Stewing Chicken Kadon Pika Chicken Chalakiles - I Chicken Keleguen chicken keleguin
Recipe Cloud Tags:- clove
- slightly
- bouillon
- desired
- small
- broth
- discard
- subsitute
- thickens
- dissolve
- browned
- almost
- cream
- gradually
- chicken
- continue
- pepper
- achote
- completely
- coconut
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