Entree: United States – Northern Mariana Islands / Pacific Island United States Territories – Chamorro Red Rice with Barbecue Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 7 oz (200 g) each (total ~28 oz / 800 g)
- 1/2 cup (120 ml) soy sauce (use local soy sauce if available)
- 2 tbsp (30 ml) white vinegar or cane vinegar
- 2 tbsp (30 ml) brown sugar, packed
- 4 cloves garlic, minced
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) calamansi juice or fresh lime juice
- 1/2 tsp (2.5 g) ground black pepper
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 1/4 cup (60 ml) vegetable oil (for achiote infusion and cooking)
- 2 tbsp (10 g) achiote (annatto) seeds
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste (optional, for depth of color/flavor)
- 4 cups (960 ml) low-sodium chicken broth or water
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 bay leaf (optional)
- 2 tbsp (28 g) unsalted butter (optional, for finishing rice)
- 3 cups (240 g) shredded green cabbage
- 1 medium carrot, julienned or grated (about 3 oz / 85 g)
- 2 green onions, thinly sliced
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) calamansi or lime juice
- Salt and freshly ground black pepper, to taste
- Lime or calamansi wedges, for serving

Instructions

Short Description:
A hearty Chamorro-style meal of achiote (annatto)–colored red rice paired with soy-sweet marinated barbecue chicken, finished with a bright island cabbage slaw. The rice is infused with toasted achiote seeds for authentic color and flavor; the chicken is marinated in a local soy-based mix and grilled or broiled until caramelized.

Regional Notes:
This Northern Mariana Islands / Chamorro version uses whole achiote (annatto) seeds steeped in oil to produce the classic red rice color and slightly earthy, peppery flavor, differing from versions that use powdered annatto or tomato only. The chicken marinade reflects local tastes with a soy-sauce backbone, brown sugar, garlic, and citrus (calamansi or lime) commonly used in the Marianas.

1. Make the chicken marinade: In a bowl, whisk together soy sauce, vinegar, brown sugar, minced garlic, sesame oil, calamansi (or lime) juice, and black pepper until sugar dissolves.
2. Marinate the chicken: Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate at least 2 hours, ideally overnight for best flavor.
3. Infuse the achiote oil: In a small saucepan over low heat, warm 1/4 cup (60 ml) vegetable oil and add the achiote seeds. Gently heat, stirring, until the oil takes on a deep orange-red color and the seeds become fragrant, about 3–5 minutes. Do not burn. Remove from heat and let cool slightly, then strain the oil into a bowl and discard the seeds.
4. Start the rice base: In a medium heavy-bottomed pot or Dutch oven, heat 1–2 tbsp (15–30 ml) of the achiote oil over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add 3 cloves minced garlic and sauté 30–60 seconds until fragrant.
5. Build the red rice: Stir in the tomato paste (if using) and the rinsed rice, coating the grains in the achiote oil and aromatics for 1–2 minutes. Pour in the chicken broth (or water), add 1 tsp (6 g) kosher salt and the bay leaf, and bring to a boil.
6. Simmer the rice: Once boiling, reduce heat to low, cover tightly, and simmer until the rice is tender and liquid is absorbed, about 18–20 minutes. Remove from heat, discard bay leaf, stir in 2 tbsp (28 g) butter if using, and fluff with a fork. Keep covered and let rest 5 minutes while finishing chicken.
7. Prepare the slaw: In a bowl combine shredded cabbage, carrot, and sliced green onions. Whisk together mayonnaise, rice vinegar, and calamansi (or lime) juice, then toss with vegetables. Season with salt and pepper to taste. Refrigerate until serving.
8. Grill or broil the chicken: Remove chicken from marinade, letting excess drip off (reserve marinade). Grill over medium-high heat (or broil on high with a rack 6–8 inches from heat) for 6–8 minutes per side for thighs, turning once, until skin is caramelized and internal temperature reaches 165°F (74°C). If grilling, baste once or twice with reserved marinade during the last few minutes, bringing any used marinade to a boil for at least 2 minutes before basting to ensure safety.
9. Rest and slice: Transfer chicken to a cutting board and let rest 5 minutes. Slice or leave whole according to preference.
10. Plate and serve: Divide Chamorro Red Rice among 4 plates, top or accompany with a chicken thigh, add a generous scoop of island slaw, and serve with lime or calamansi wedges for squeezing over the chicken. Enjoy warm.