Best 3 Roses Chamorro Red Rice Recipes

**Discover the Enchanting Flavors of Filipino Cuisine: Roses Chamorro and Red Rice**

Embark on a culinary journey to the heart of the Philippines with two delectable dishes that capture the essence of Filipino cuisine—Roses Chamorro and Red Rice. Roses Chamorro, a slow-cooked beef stew, tantalizes the taste buds with its tender meat, tangy sauce, and aromatic spices. This hearty dish is a testament to the Filipino love for rich and flavorful stews. Complementing the Roses Chamorro is the vibrant Red Rice, a colorful and savory dish made with glutinous rice, coconut milk, and spices. Its unique red hue and nutty flavor add a festive touch to any meal. These two recipes, deeply rooted in Filipino tradition, offer a delightful exploration of the country's culinary heritage. Whether you're a seasoned cook or just starting your culinary adventures, Roses Chamorro and Red Rice are sure to become favorites in your kitchen.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

CHAMORRO RED RICE

Chamorro Red Rice image

You can't have a party on Guam without it! A crucial recipe for every Chamorro girl. My uncles used to tease me and say that you couldn't get married unless you learned to make it. Red rice made over the stove and not in an electric cooker always seems to work better for me. I hate the way the electric cooker sometimes burns...

Provided by Desiree Taimanglo-Ventura

Categories Other Main Dishes

Time 1h

Number Of Ingredients 6

Ingredients

2 Tbsp achote seeds
1/2 c chopped onions
1/2 tsp salt
4 c water
2 Tbsp cooking oil
2 c rinsed calrose rice

Steps:

1. Soak achote in 2 cups of warm water for about 30 minutes.
2. Add salt to the achote and water, rubbing the achote seeds against each other until the water becomes a dark orangey red (the darker the better). Strain the liquid out into a little bowl. This stuff will stain your hands, clothes, and possibly your cooking materials.
3. In a small pot, boil the achote water and add in the rinsed calrose rice with two cups of water.
4. Add salt, oil, and onions.
5. Reduce the heat to medium-high for about five minutes (or until the liquid has evaporated). Pay attention! Don't let the achote burn on the bottom of the pan. People often burn their red rice because they aren't watching the heat. Be patient. :)
6. Cover and reduce the heat to low for about 15 to 20 minutes (or until the rice is fully cooked).

ROSE'S YUMMY CHAMORRO BARBECUE

Rose's Yummy Chamorro Barbecue image

This recipe is a traditional island favorite. It's usually served during village fiestas with red rice and various other sides; but my family enjoys it any time. Enjoy!!

Provided by ChamoritaMomma

Categories < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 pork rib rack
1 cup white vinegar
1/2 cup soy sauce
1 whole onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons black pepper
1/4 teaspoon Accent seasoning

Steps:

In a small bowl, combine everything except the pork ribs. Mix well and set aside.
Prepare the pork by trimming away the excess fat. Cut into sections of 4, just to make it easier while turning on grill, do not section into individual ribs!
In a huge ziploc bag, I use the 2 gallon ones -- lay the rib sections flat in bag, pour the marinade over ribs and make sure each section is coated.
Marinate at least 8 hours or even overnight, making sure to turn bag several times to coat meat.
Once ready to cook, prepare charcoal grill, this is best! But you can use a gas grill too. Cook ribs until done. Let set a few minutes before cutting into rib sections and enjoy!
This recipe can also be used on chicken parts.

Tips:

To make the perfect red rice, use a heavy-bottomed pot and cook the rice over low heat. This will help prevent the rice from sticking to the pot and burning.
If you don't have annatto seeds, you can use paprika or turmeric as a substitute. However, annatto seeds will give your rice a more authentic flavor.
Don't be afraid to experiment with different types of meat in your chamorro. Pork, beef, and chicken are all popular choices.
Serve your chamorro with your favorite sides, such as rice, beans, or plantains.

Conclusion:

These recipes for chamorro and red rice are a delicious and easy way to enjoy traditional Filipino cuisine. If you're looking for a new dish to try, give these recipes a try. You won't be disappointed.