Guamanian Chicken and Rice

My mom worked with a woman from Guam. She made this dish and brought leftovers to work. My mom would bring some home, then learned to make it for us. I finally found her recipe dated 1995. -Mike

ineksa 
(Chamoru the Guam dialect)

= rice
Servers 6
Preheat oven 400℉ (205℃)

A. Chicken:

4 pounds (2 kg) of organic or free-range chicken thighs, cut up

2 stalks of chopped celery

1 chopped yellow onion

2 organic lemons, cut and squeezed and put all in the pot

1 Tbs. (15 ml) organic sugar

1 bunch of chopped green onions

1 cup (240 ml) of soy sauce (liquid aminos-gluten free)

~Spanish~

uno 1. Add all the ingredients in a large bowl or pan.

dos 2. Toss well.

B. Rice:

2 cups (480 g.) cooked white rice

2 stalks of chopped celery

1 bunch of chopped green onions

1 pound (45 g) of chopped bacon

uno 1. Cook bacon.

dos 2. Add celery and onions; cook until celery is soft.

tres 3. Add rice and mix.

kuatro 4. Put chicken and rice in the oven and all the ingredients from the chicken pot.

singko 5. Add the soy sauce/amino to taste. Mix well.

sais 6. Cook about 30 minutes.

siette 7. Lower the heat to 350℉ (175℃) and bake 10-30 minutes until chicken is done.

Ta fañocho!

Let's eat!