Entree: United States – Guam (U.S. Pacific Island Territories) – Chamorro Red Rice with BBQ Chicken

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 2 hrs

Total 3 hrs

Ingredients

- For the achote infusion and rice
  - 2 tbsp (14 g) achote (annatto) seeds
  - 1/3 cup (80 ml) neutral vegetable oil
  - 2 cups (480 ml) water (to extract more achote color)
  - 4 cups (960 ml) low-sodium chicken stock
  - 3 cups (555 g) long-grain white rice, uncooked
  - 1 medium yellow onion, finely chopped (about 1 cup / 140 g)
  - 6 cloves garlic, minced (about 30 g)
  - 1 tsp (5 g) salt, plus more to taste
  - 1/2 tsp (2 g) ground black pepper
  - 2 tbsp (30 g) unsalted butter (optional, for finish)
- For the BBQ chicken
  - 6 bone-in chicken thighs, approx. 6-8 oz (170-225 g) each, total approx. 3 lb (1.4 kg)
  - 1/2 cup (120 ml) low-sodium soy sauce
  - 1/4 cup (60 ml) cane vinegar or white vinegar
  - 1/4 cup (60 ml) fresh calamansi juice or lime juice
  - 3 tbsp (45 ml) achote oil (from the infusion) or extra vegetable oil
  - 3 tbsp (45 g) brown sugar, packed
  - 6 cloves garlic, crushed (about 30 g)
  - 1 tsp (5 g) freshly ground black pepper
  - 1 tsp (6 g) kosher salt
  - 1 small onion, sliced (about 90 g)
  - 1 tsp (2 g) dried oregano or 1 tbsp (3 g) chopped fresh cilantro (optional)
- For the sautéed greens
  - 1 lb (450 g) baby bok choy, trimmed and halved lengthwise (or similar local leafy greens)
  - 2 tbsp (30 ml) achote oil (or vegetable oil)
  - 3 cloves garlic, thinly sliced (about 15 g)
  - 1/4 tsp (1 g) salt
- For the fina'denne' (condiment)
  - 1/2 cup (120 ml) soy sauce
  - 1/4 cup (60 ml) white vinegar
  - 2 tbsp (30 ml) fresh calamansi or lime juice
  - 3 tbsp (45 g) finely chopped white onion
  - 1 small fresh hot chile (serrano or bird's eye), finely chopped (optional)
  - 1 tsp (5 g) sugar (optional, to balance)
- Garnish (optional)
  - Lime or calamansi wedges
  - Chopped cilantro or scallions

Instructions

Short Description:
A complete island-style main of achote (annatto)-stained Chamorro red rice served with achote-marinated BBQ chicken, garlicky sautéed bok choy, and a bright fina'denne' (Chamorro spicy dipping sauce) for finishing.

Regional Notes:
This Guam version uses toasted achote (annatto) seeds to color and flavor the rice—an essential Chamorro characteristic—and a soy-vinegar-garlic marinade with local citrus often grilled over an open flame, reflecting the island's outdoor-cooking tradition.

1. Make the achote infusion: in a small saucepan over low-medium heat, warm 1/3 cup (80 ml) vegetable oil. Add 2 tbsp (14 g) achote seeds and gently toast in the oil 2–3 minutes until the oil turns deep orange-red, stirring so seeds don't burn. Add 2 cups (480 ml) water, bring to a simmer for 6–8 minutes to extract more color, then remove from heat. Strain into a heatproof bowl or measuring cup, reserving the colored oil and the strained achote-infused liquid separately. Discard seeds.
2. Prepare the chicken marinade: in a bowl, combine 1/2 cup (120 ml) soy sauce, 1/4 cup (60 ml) vinegar, 1/4 cup (60 ml) calamansi/lime juice, 3 tbsp (45 ml) of the reserved achote oil, 3 tbsp (45 g) brown sugar, 6 crushed garlic cloves, 1 tsp (5 g) black pepper, 1 tsp (6 g) salt, and the sliced onion. Whisk until sugar dissolves.
3. Marinate the chicken: place 6 bone-in chicken thighs (approx. 3 lb / 1.4 kg total) in a shallow dish or zip-top bag, pour the marinade over them, turning to coat. Marinate in the refrigerator at least 2 hours and up to overnight for best flavor.
4. Start the rice base: in a heavy medium pot or Dutch oven, heat 2 tbsp (30 ml) of the reserved achote oil over medium heat. Add the chopped onion and 6 minced garlic cloves; sauté until soft and fragrant, about 3–4 minutes.
5. Toast the rice: add 3 cups (555 g) uncooked long-grain rice to the pot and stir to coat the grains in the achote oil and aromatics; cook 2–3 minutes, stirring, until rice looks glossy and slightly toasted.
6. Add cooking liquid and simmer: stir in the achote-infused liquid plus chicken stock to equal 6 cups (1.44 L) total (combine the 2 cups / 480 ml achote liquid you made with 4 cups / 960 ml chicken stock). Add 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Bring to a boil, reduce heat to low, cover tightly, and simmer 18–20 minutes until liquid is absorbed and rice is tender.
7. Finish the rice: remove from heat and let rest, covered, 10 minutes. If using, stir in 2 tbsp (30 g) butter for shine and flavor before fluffing with a fork.
8. Preheat grill or oven: for grilling, preheat to medium-high and oil grates. For oven finishing, preheat oven to 425°F (220°C) and place an oven-safe rack on a baking sheet.
9. Grill the chicken: remove thighs from marinade (reserve marinade), pat lightly dry. Grill skin-side down over medium-high heat 6–8 minutes until nicely charred, flip and grill another 6–8 minutes. Baste occasionally with reserved marinade during the last 8 minutes, taking care marinade hits hot grill flames (or simmer reserved marinade briefly in a saucepan until bubbly to use as baste and for food-safety). Cook until internal temperature reaches 165°F (74°C). For oven method: sear thighs skin-side down in a hot skillet 3–4 minutes to color, then transfer to preheated oven and roast 25–30 minutes, basting once, until 165°F (74°C).
10. Make the sautéed bok choy: while chicken cooks, heat 2 tbsp (30 ml) achote oil in a large skillet over medium-high heat. Add sliced garlic and cook 30 seconds until fragrant. Add 1 lb (450 g) baby bok choy, season with 1/4 tsp (1 g) salt, and toss 2–4 minutes until leaves are wilted and stems are crisp-tender. Remove from heat.
11. Prepare fina'denne': whisk together 1/2 cup (120 ml) soy sauce, 1/4 cup (60 ml) white vinegar, 2 tbsp (30 ml) calamansi/lime juice, 3 tbsp (45 g) chopped onion, chopped chile (if using), and 1 tsp (5 g) sugar (optional). Taste and adjust acidity or heat.
12. Plate and serve: mound Chamorro red rice on each plate, place a grilled BBQ chicken thigh atop or beside the rice, add a portion of sautéed bok choy, and serve fina'denne' on the side with lime/calamansi wedges and chopped cilantro or scallions for garnish.