In grade school, this trio of goodness was only served on Fridays. And the T.hank-G.od-It's-FriedChicken was a glorious meal that automatically meant you'd be inhaling it all and lining up for seconds. These recipes come from a blend of sources that are improbable when cooking a meal.
RED RICE: My dad's red rice. I understand that there are probably one hundred ways to make red rice ( or fried chicken or findadene) and those one hundred ways are probably all correct but the result could only be as close to perfection when done in the way my Dad taught me. But a disclaimer - I've once been scolded by full-blooded Chamorros about certain aspects of it. Namely: that red rice should only be made with short grain rice and with achote seeds. I just don't cook with short grain rice at all. I love the fluffy and slightly-sticky fragrant grains of jasmine rice. I have no qualms about how beautifully it's natural aroma blends well with achote. Aaaaand the achote (or achiote): in it's natural state it is a seed pod that looks much like a cotton pod. The tiny seeds are traditionally soaked in water until a thickened red colorant is formed. Well ain't nobody got time for that! Thank heavens for filipino consumerism and that MamaSita mass-produces lovely packets of it in powdwred form, readily available at any Filipino-food-grocery aisle! This is me embracing the filipino influence on the way this dish is prepared: support MamaSita! During my dad's recent visit to California, he shared with me another nuance he discovered: dissolving the achote powder in olive oil or canola oil before mixing with the boiling rice will produce an even richer color. Trust me: Orange rice is no bueno! i've once overheard a group of manamko (chamorro word for old people) scowl at a serving of "orange rice". the most popular additive to red rice out there is, wait for it...BACON. yes on some level i agree that those strips of fatty goodness make everything tastes better. call me a purist or a snob - the smokiness of the bacon steals the show from the achote when done this way. if you simply can't help yourself you can Sautée half a pack of finely diced bacon with the onions a the beginning of this recipe. many locals will also add frozen peas before the rice sets to steam. i also enjoy this but rarely do it because i'm not a fan of mush on mush,
FRIED CHICKEN: The fried chicken that some would even dare call "Chamorro Fried Chicken" is not actually Chamorro. There is nothing native about this recipe. I once dated a dude from a Chamorro catering family. Catering is probably the most commonly prolific home-based, multi-generational, family business back home so I know this fried chicken recipe is legit. In fact, when it was shared with me, I couldn't believe how simple and un-Chamorro it was. I tested it for many years and the most amazing part - it is a dry batter that requires no eggs or bowls to prepare!
FINADENE: Lastly, the crowing piece to this ensemble: the finadene. It is the Chamorro word for dipping sauce. The most common way of preparing it is soy-sauce based but many don't realize that vinegar is actually the intended dominant flavor. This concoction that seems so simple is a staple accompaniment for any standalone meat served with rice. The complexity of flavors when put together can be further developed using my method. Most will advise to just throw all the ingredients together but I honor a certain sequence.
One of the most glaring adjustments when I moved Stateside was the fact that I could not order red rice and finadene as a side dish at KFC?! How was I supposed to enjoy my fried chicken? - cook it all myself! I'm pretty sure this timeless Only-On-Guam trio has attributed a lot of success to the Colonel himself.
RECIPES
RED RICE:
Uncooked Long grain rice and water in 5:6 part ratio
1 packet of achote powder dissolved in 2 tablespoons cooking oil (use 1 packet for every 5 cups of uncooked rice
1/2 yellow onions, small dice
Salt to taste
1. Sautée onions at medium-high heat until transparent
2. Throw in uncooked rice and salt. Fold until grains are lubricated.
3. Add water and achote oil mixture
4. Stir over highest heat setting and quickly cover tightly with lid until boiling.
5. After 5 minutes uncover and reduce to the lowest heat setting. Use a wooden spoon to stir the rice and scrape any sticky grains from the bottom of the pot.
6. Pat the rice backdown and place a moistened paper between the lid and surface of the rice.
7. Avoid uncovering unless to check if grains are fully cooked. Allow to fully steam and remove from heat.
FRIED CHICKEN
Chilled and uncooked frying chicken parts
Salt, Pepper, and Garlic Powder to taste
All purpose flour, enough to coat chicken
A paper bag for shaking
4 tbsp yellow mustard
1. Combine all dry ingredients in paper bag.
2. Coat chicken with yellow mustard and refrigerate for 10-15 mins.
3. Toss chicken in paper bag until well coated and right before frying in heated oil.
4. Deep fry until even browned and no longer bleeding.
FINADENE
Sliced scallions
Juice of 2 lemons.
Diced white onions
Red pepper flakes
1 part soy sauce for 8 parts vinegar
1. Combine onions and peppers until well coated.
2. Add vinegar and lemon and let marinate for desired flavor.
3. Add soy sauce right before serving.
*Cherry Tomatoes can also be added if serving with fish or pork.
*Filipinos also use fish sauce in lieu of soy sauce.
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