Simple Chicken Adobo and Adobo-flavored Garlic Fried Rice
Posted on | September 25, 2011 | No Comments
I found the recipe below on a now defunct blog. What happened was my copy of it got splattered in the kitchen so I went looking for it again to reprint it. No luck. Finally, pulled a copy of it from the Internet Archives (Wayback Machine) from 2004. Here’s a link to the original webpage at archive.org.
Chicken Adobo
Simple Chicken Adobo and Adobo-flavored Garlic Fried Rice
Simple Chicken Adobo
4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns or freshly ground black pepper
3 bay leaves
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Serves 6-8
Adobo-flavored Garlic Fried Rice
3 tablespoons olive oil
1/2 to 1 head garlic, peeled and diced
4 cups cooked rice, refrigerated overnight
Leftover adobo sauce (any leftover meat, chop finely)
Place rice in a container and separate grains using your hands. In a nonstick pan, heat oil over medium heat and gently brown garlic, about 30 seconds. Add rice and mix thoroughly until rice is evenly coated. Add adobo sauce and meat, and cook until heated through.
Tags: adobo > chicken > chicken adobo > filipino adobo recipe > filipino foods > stew
Carne Asada with Roasted Vegetable Salsa
Posted on | July 5, 2010 | No Comments
I’ve been wanting to make a Carne Asada for a long time now. We finally did it and it was freaking awesome. I didn’t have any tri-tip or flank steak in the freezer but I did have an Under Blade Roast. It’s a tasty piece of meat but it’s tough if you don’t treat it right. The basis for this Carne Asada Recipe comes from a recipe I found on allrecipes.com. We wanted to use a slow cooker to break down the tough meat over time and make the flavors a bit more what our family enjoys. I’ll get a picture next time, everyone was hungry and it smelled great so it was pretty much devoured on the spot.
The roasted vegetable salsa will just blow you away. You might want to make extra to keep around for a dip. When ours got low, we put some refried beans in to make it last.
Here’s the recipe. I’ve added the recipe for Homemade Ancho Chili Powder below it. Download both recipes: Carne Asada with Roasted Vegetable Salsa and Homemade Ancho Chili Powder
Carne Asada with Roasted Vegetable Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beef roast — underblade, flank, tri-tip
Carne Asada Marinade – 24 Hours
1/3 cup white vinegar
1/2 cup soy sauce
6 cloves garlic — chopped
2 each limes, juiced
1/2 cup oil
1 teaspoon sea salt
2 teaspoons black pepper
1 teaspoon granulated garlic
Homemade Ancho Chili Powder
1 teaspoon chili powder — homemade preferred
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Onion Relish
1 each white onion — diced
1/2 cup chopped fresh cilantro
1 each lime, juiced
Roasted Vegetable Salsa
2 each large tomato — quartered, I used 6 Romas
1 each white onion — quartered
6 cloves garlic, peeled — or as needed
2 tablespoons chili powder — homemade preferred
1/2 teaspoon brown sugar — or to taste – may omit if your tomatos are particularly sweet.
1/2 teaspoon salt — or to taste
Other stuff
1 package corn tortilla — For the tacos
2 each limes, quartered
cheese
Put the roast or steak in a large Ziplock bag. In a medium bowl, whisk
together the vinegar, soy sauce, 6 cloves of chopped garlic, juice of two
limes, and oil. Add salt, black pepper, white pepper, granulated garlic,
chili powder, oregano, cumin and paprika. Whisk until well blended, then
pour over the steak in the bag. Expel air from the bag and seal. put in a
glass dish, just in case of a leak. Put it in the fridge and flip it over
a couple times while it marinades. Marinade for 8 hours minimum. We made
it 2 days ahead of time.
When ready, remove meat from marinade, DO NOT THROW OUT THE MARINADE. Heat
a skillet over medium-high heat and brown the roast. Sprinkle on some
salt and pepper too.
Put the browned roast into the slow cooker with the marinade. Place on
low for 4-5 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the
juice of 1 lime. Set aside to use as a relish for the tacos.
Preheat oven to 450F. Place the tomatoes, 1 onion, jalapenos, and 6
cloves of garlic onto a baking sheet or large casserole dish. Roast in the
oven for 20-30 minutes, until toasted but not burnt. Place the roasted
vegetables, and chile powder into a blender or food processor, along with
salt and pepper. Puree until smooth.
Remove the meat from the slow cooker when done and let it rest for 10
minutes with a loose foil cover and some of the marinade.
Fork separate the meat or chop. Add some of the juices from the slow
cooker.
Warm the Tortillas in a microwave oven. Arrange two or three tortillas on
a plate, and lay a generous amount of beef over them. Top with a sprinkle
of the onion relish and a large spoonful of the pureed salsa. Add as much
cheese as you like. Garnish with lime wedges, and serve.
Description:
“Really, really good Carne Asada with an awesome healthy salsa”
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Homemade Ancho Chili Powder
Recipe By :Troy – www.tkdrecipes.com
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each dried ancho pepper
3 tablespoons Mexican Oregano
3 tablespoons granulated garlic
3 tablespoons ground cumin
Here’s how I do it but you can probably get away with just using a
processor.
Place oregano, garlic and cumin in a coffee grinder and reduce to a rough
powder.
Put Ancho Chili peppers into blender and reduce to rough powder. Add
spices and pulse. Pour into air tight container.
Homemade Ancho Chili Powder – TKDRecipes.com
Posted on | July 5, 2010 | No Comments
Once you make this simple chili powder you will never buy the dull, tasteless crap that passes for chili powder in a store again. This chili powder will also transform an ordinary chili into a champion.
What I look for in a chili powder is a LOT of flavor. I’m not looking to get much heat from the chili powder. If a recipe calls for chili powder, it’s not looking to it to provide heat.
I make a big recipe of this and keep it in a large, empty herb bottle. The kind you get at Costco or Sams. Print the recipe and stick it to the bottle with a rubber band.
The key to this is finding the right dried Chilis. The best batch I ever made of this was when I found the dried Ancho Chilis in the refrigerated section of the supermarket. They still had a tacky feel to them from being recently dried. Option #2- the big plastic bag of dried chilis. I’ve tried this with the dried New Mexico Chili’s and it’s just not the same.
Experiment and find what you like best but I will guarantee that you will love it. Download Homemade Ancho Chili Powder Recipe – Mealmaster format (text).
Homemade Ancho Chili Powder
Recipe By :Troy – www.tkdrecipes.com
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each dried ancho pepper
3 tablespoons Mexican Oregano
3 tablespoons granulated garlic
3 tablespoons ground cumin
Here’s how I do it but you can probably get away with just using a
processor.
Place oregano, garlic and cumin in a coffee grinder and reduce to a rough
powder.
Put Ancho Chili peppers into blender and reduce to rough powder. Add
spices and pulse. Pour into air tight container.
Homemade Ancho Chili Powder
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each dried ancho pepper
3 tablespoons Mexican Oregano
3 tablespoons granulated garlic
3 tablespoons ground cumin
Here’s how I do it but you can probably get away with just using a
processor.
Place oregano, garlic and cumin in a coffee grinder and reduce to a rough
powder.
Put Ancho Chili peppers into blender and reduce to rough powder. Add
spices and pulse. Pour into air tight container.
Description:
“Fragrant and full of bold flavor”
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