Guam-style Chicken With Red Rice (tininon Mannok Yan Hineska' Ag

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups soy sauce
• 1 1/2 cups cane vinegar
• 1 teaspoon fresh ground black pepper
• 1 small yellow onion, thinly sliced, plus 1/3 cup finely chopped
• 2 1/2 lbs bone-in skin-on chicken thighs
• 1 cup fresh lemon juice
• 1 cup thinly sliced scallion
• 2 1/2 teaspoons crushed red chili pepper flakes
• 2 1/2 cups jasmine rice
• 2 tablespoons ground annatto seeds (available at the great american spice company)

Recipe

• 1 to make the marinade, combine 2 cups soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. refrigerate for at least 8 hours or overnight to marinate.
• 2 meanwhile, make the dipping sauce: stir together remaining soy sauce and chopped onion with lemon juice, scallions, chile flakes, and ½ cup water; set aside.
• 3 to make the red rice, combine rice, annatto, and 5 cups water in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes. remove from the heat and keep rice warm.
• 4 build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (alternatively, heat a cast-iron grill pan over medium-high heat.) cook chicken, turning, until well-browned and cooked through. serve with rice and dipping sauce, on the side.