Entree: United States – Northern Mariana Islands (Pacific Island United States Territories) – Chamorro Fiesta Plate

Serving Size: 6

Approximate Time

Prep 1 hr 40 min

Cook 3 hrs

Additional 15 min

Total 4 hrs 40 min

Ingredients

- For annatto oil
  - 2 tbsp (15 g) annatto (achiote) seeds
  - 1/4 cup (60 ml) vegetable oil
- Red rice
  - 3 cups (555 g) long-grain white rice, rinsed
  - 4 1/2 cups (1.06 L) water or low-sodium chicken stock
  - 1 tsp (6 g) salt
  - 1 small onion, finely chopped (about 3 oz / 85 g)
  - 2 cloves garlic, minced
  - 1 bay leaf
  - 2 tbsp (30 ml) annatto oil (from above), plus more for finishing if desired
- Barbecued chicken
  - 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
  - 1/3 cup (80 ml) soy sauce
  - 1/4 cup (60 ml) white vinegar
  - 2 tbsp (30 ml) ketchup
  - 2 tbsp (25 g) brown sugar
  - 3 garlic cloves, minced
  - 1 tsp (2 g) ground black pepper
  - 1 tbsp (15 ml) vegetable oil
- Barbecued pork shoulder
  - 2 lb (900 g) boneless pork shoulder, trimmed
  - 1/3 cup (80 ml) soy sauce
  - 1/4 cup (60 ml) white vinegar
  - 2 tbsp (30 ml) ketchup
  - 2 tbsp (25 g) brown sugar
  - 3 garlic cloves, minced
  - 1 tsp (2 g) ground black pepper
  - 1 tbsp (15 ml) vegetable oil
- Kelaguen de shrimp
  - 1 lb (454 g) medium shrimp, peeled, deveined, and cooked (grilled or boiled)
  - 1 cup (100 g) grated fresh coconut (or unsweetened shredded coconut)
  - 6 limes or 10 calamansi (fresh citrus), juiced (about 1/2 cup / 120 ml)
  - 3 green onions, thinly sliced
  - 1 small red onion, very finely chopped (about 2 oz / 55 g)
  - 1 small hot pepper (bird pepper, serrano, or jalapeño), seeded and finely chopped, to taste
  - 1/2 tsp (3 g) salt, or to taste
- Finadene (Chamorro dipping sauce)
  - 1/2 cup (120 ml) soy sauce
  - 1/4 cup (60 ml) fresh lime juice (or calamansi)
  - 1/4 cup (60 ml) water
  - 1/4 cup (25 g) finely chopped onion
  - 1-2 hot peppers, thinly sliced (to taste)
- Salad garnish and finishing
  - 1 head romaine lettuce, leaves separated
  - 2 medium tomatoes, sliced
  - 1 small cucumber, sliced
  - Fresh cilantro or parsley for garnish (optional)
  - Lime wedges, for serving

Instructions

Short Description:
A full Chamorro-style celebration plate combining annatto (red) rice, two barbecued meats, a bright kelaguen (citrus-marinated chopped seafood), crisp salad garnish, and finadene (spicy citrus-soy sauce) for finishing—built to serve as a standalone main course.

Regional Notes:
This Northern Mariana Islands version centers on traditional Chamorro elements: red rice colored with annatto oil, smoky barbecued meats influenced by local backyard grilling, and kelaguen made with citrus and shredded seafood. It differs from mainland U.S. barbecue plates by the inclusion of kelaguen and finadene, and by using annatto for the signature red rice color and flavor.

1. Make annatto oil: heat 1/4 cup (60 ml) vegetable oil in a small saucepan over low heat. Add 2 tbsp (15 g) annatto seeds and gently simmer, stirring, for 3–4 minutes until the oil turns a deep orange-red. Do not burn seeds. Remove from heat, cool slightly, and strain into a jar; reserve 2 tbsp (30 ml) for the rice and keep remaining oil for basting.
2. Prepare red rice: in a medium pot, heat 1 tbsp (15 ml) annatto oil (from above) over medium heat. Add the chopped onion and 2 minced garlic cloves; sauté until translucent, 3–4 minutes. Stir in the rinsed rice to coat for 1 minute. Add 4 1/2 cups (1.06 L) water or stock, 1 tsp (6 g) salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until rice is tender. Remove bay leaf and let rest covered 5 minutes; fluff with a fork.
3. Make the marinades: in two bowls, combine soy sauce, vinegar, ketchup, brown sugar, minced garlic, black pepper, and 1 tbsp (15 ml) vegetable oil for the chicken; repeat the same proportions in a separate bowl for the pork. (You may use the same mixture split between proteins.)
4. Marinate pork: score fat of the pork shoulder and place in a shallow dish or zip-top bag. Pour pork marinade over, massaging to coat. Refrigerate at least 2 hours or overnight for best flavor.
5. Marinate chicken: place the chicken thighs in a bowl or bag and pour chicken marinade over. Refrigerate at least 1 hour or up to 6 hours.
6. Roast then finish pork (recommended): preheat oven to 325°F (160°C). Place marinated pork in a roasting pan, fat-side up, cover with foil, and roast for 2 to 2 1/2 hours until fork-tender and internal temp ~195°F (90°C). Let rest 10–15 minutes, slice or pull into thick pieces. Alternatively, grill over indirect heat for 1.5–2 hours until tender.
7. Grill chicken: preheat grill to medium-high (about 400°F / 200°C). Remove chicken from marinade and reserve excess. Grill skin-side down 6–8 minutes, flip and baste with reserved marinade; reduce heat or move to cooler part of grill and continue grilling 12–15 minutes until internal temp reaches 165°F (74°C) and skin is nicely charred. Let rest 5 minutes.
8. Finish pork on grill (optional): slice or pull the roasted pork into 1/2-inch pieces and briefly grill or sear over high heat 2–3 minutes per side to get char and caramelization using reserved annatto oil to baste.
9. Prepare kelaguen: if shrimp are whole, roughly chop cooked shrimp into 1/2-inch pieces (about 1 lb / 454 g raw shrimp yields ~1 lb cooked). In a mixing bowl combine chopped shrimp, 1 cup (100 g) grated fresh coconut, 3 sliced green onions, 1 finely chopped red onion, chopped hot pepper, and 1/2 tsp (3 g) salt. Add juice of 6 limes or 10 calamansi (about 1/2 cup / 120 ml) and toss to combine. Taste and adjust salt or citrus. Chill briefly or serve at room temperature.
10. Make finadene: in a small bowl combine 1/2 cup (120 ml) soy sauce, 1/4 cup (60 ml) lime (or calamansi) juice, 1/4 cup (60 ml) water, 1/4 cup (25 g) chopped onion, and sliced hot peppers. Stir and let sit for 10 minutes to mellow; adjust heat by adding more water or citrus.
11. Assemble salad garnish: arrange romaine leaves, tomato slices, and cucumber on a platter or plate edges for freshness with the plate.
12. Plate the Chamorro Fiesta Plate: spoon a generous portion of red rice (about 1 to 1 1/4 cups cooked rice per person) onto each plate. Add a portion of barbecued chicken (1 thigh per 1–2 people) and slices/pieces of barbecued pork (about 4–6 oz / 115–170 g per serving). Place a 1/2–3/4 cup (120–180 ml) scoop of kelaguen alongside, and arrange salad garnish. Drizzle finadene over meats and kelaguen to taste and serve lime wedges and extra finadene on the side.
13. Serve warm: accompany with additional annatto oil or grilled bread if desired. Leftovers: keep sauces and kelaguen chilled and reheat meats gently.