Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe Pinoy Recipes


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Toast for 3 minutes, stirring often. Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent. Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.


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Pour the bloomed saffron and liquid into the rice mixture and mix until evenly coated. Add the broth, boil, and simmer: Add the cooking liquid (broth or water), bay leaf lime zest, and a healthy pinch of salt. Give the mixture a stir, then bring the water to a boil. Once boiling, turn the heat to low and cover the pot.


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Gather all ingredients. Rinse the rice in a strainer or colander under cold running water until the water runs clear. Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes.


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Place 6 cups of water into a pot. Set pot on high heat and bring the water to a boil. To the water add 1 teaspoon of salt, 1 teaspoon of chicken bouillon powder, 1 teaspoon of curry powder and the bay leaf. Thoroughly wash the rice (wash about 3 times to remove starch) and add into the pot.


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Brown Rice Stuffed Peppers. For extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California. Go to Recipe. 39 / 65.


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Directions. Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover.


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Add the eggs and scramble until fully cooked. Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute. Add in the cold rice and peas and sauté for 3-4 minutes.


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Add dry red chili and curry leaves and saute for 15 seconds. Add green chili and ginger paste, and saute for 30 seconds or until the raw aroma of ginger goes away. Add turmeric powder and hing. Immediately add grated mango and salt. Mix it and cook it for 3-5 minutes or until the mango gets cooked and tender.


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Instructions. In a medium saucepan over medium-high heat, combine all ingredients and bring to a boil. Cover with the lid, reduce the heat and simmer for 8-10 minutes. Remove the saucepan from heat and allow it to sit, covered for 5 minutes before fluffing with a fork and serving!


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Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes.


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Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately.


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Brown Spinach Rice (Check Rice)- A healthy African way of cooking rice spiced up with cayenne pepper, garlic and paprika. It is often served in special occasion as accompaniment to other dishes. Get the RECIPE HERE. Jollof Rice (Oven Baked)- Easy, flavorful and perfectly cooked Jollof rice made completely in the in the oven- So no more blending.


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Heat the oil in a large saucepan over medium heat, add the carrot, capsicum, tomato and zucchini and salt, and cook for 10 minutes or until softened a little. Add the fish, water, rice and obe ata.


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Directions: Heat a large skillet to medium and add chopped bacon or olive oil. Add onion, ginger, garlic, carrot, zucchini, and bell pepper to skillet, stirring until onions become translucent, about 8-10 minutes. Add rice and peas to skillet along with 1 T soy sauce. Make a well in the center of the skillet and crack eggs into the rice mixture.


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Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool. To make the stock, add the chicken carcasses, ginger and.


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Instructions. Place 2 cups basmati rice in a medium bowl, cover with water, and let soak 1 hour. Meanwhile, prepare the saffron and herbs. Using the back of your knife or a mortar and pestle, grind 1/2 teaspoon saffron threads until finely ground. Transfer to a small bowl and add 1 tablespoon hot water.