Chamorro Estufao

CHAMORRO ESTUFAO



Chamorro Estufao image

This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

Recipe From food.com

Provided by ChamoritaMomma

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients: 9

2 -4 lbs pork, cubed or 1 (3 lb) roasting chickens, cut into serving pieces
1 onion, thinly sliced
6 garlic cloves, minced
1/4 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon black pepper
1/4 teaspoon Accent seasoning
3 tablespoons vegetable oil
Calories1652.8
Fat171.2
SaturatedFat68.2
Cholesterol224.7
Sodium1068.6
Carbohydrate5.4
Fiber0.8
Sugar1.5
Protein21.2

Steps:

  • In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
  • When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
  • If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
  • Variation: Add 2 whole bay leaves.
  • Variation: Add 2" piece crushed fresh ginger.
  • Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!


ROSE'S BABY BACK RIBS ESTUFAO



Rose's Baby Back Ribs Estufao image

Make and share this Rose's Baby Back Ribs Estufao recipe from Food.com.

Recipe From food.com

Provided by ChamoritaMomma

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients: 10

2 lbs baby back ribs, cut into individual riblets
2 teaspoons kosher salt
2 teaspoons black peppercorns, freshly ground
8 garlic cloves, finely chopped
1 cup cider vinegar
1/4 cup water
2 -3 tablespoons soy sauce
3 bay leaves
1 jalapeno pepper, chopped (optional)
1/4 teaspoon Accent seasoning (optional)
Calories865.7
Fat67.1
SaturatedFat24.9
Cholesterol267.5
Sodium1608
Carbohydrate3.1
Fiber0.2
Sugar0.5
Protein56.3

Steps:

  • Season the ribs liberally with kosher salt, then place the ribs in single layer in a large baking dish.
  • Combine the peppercorns and garlic in a small bowl and mash together with a spoon to form a coarse paste. Rub the pepper and garlic paste onto the ribs.
  • In a small bowl, combine the vinegar, soy sauce, bay leaves and jalapeno. Pour this mixture over the ribs, cover and refrigerate for at least 4 hours, turning ribs halfway through marinating.
  • When ribs are ready to cook, transfer the ribs and marinade to a large heavy pan. Bring the mixture and the water to a boil, then reduce to a simmer, cover, and cook until meat is tender, about 1 hour.
  • Serve over steamed rice.




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