I knew instantly that I had to mash up my Filipino and Polynesian roots in a dish that marries the two together! And what better dish than making a form of my beloved chicken adobo into a dish I fell in love with during my travels, the loco moco!
loco moco garlic chicken recipe
Next, sauté vegetable and garlic mixture until soft and translucent. Next, carefully sprinkle in the flour and whisk for about one minute. It is important to note that it is helpful to actually time this portion of the recipe!
Loco moco!! Such a simple and memorable dish. Apparently the loco moco originated from the Big Island and has since then become a popular dish to Hawaii. When I was living on Maui, I ordered one dish of loco moco at Da Kitchen. I usually can finish my plate, but boy was I wrong. When the dish came out, it was massive! Of course regular sized loco moco is enough to get me full, but that dish was enough to feed three grown ups!
I believe what will bring this loco moco to the next level depends on what type of ground beef you use! Be sure to use 80/20 ground chuck. What does that mean? 80% is lean meat and 20% is fat. Lean to fat ratio. It has enough fat in it to be flavorful and juicy.
Local food is unique to Hawaii. It is the category of food that came from blending different cultures that exist in Hawaii. These cultures include Chinese, Japanese, Korean, Filipino, and many more. Examples of local food include shave ice, saimin, loco moco, spam musubi, and manapua.
Goodday eh! Thanks for sharing this great Canadian shrimp recipe. The crunchy shells are hard to swallow, but the ample garlic does the trick. Here, we pour on maple syrup during prep and instead of rice, we use French Fries. We call it Crispy Chewy Cracklin Crunchy Garlic Shrimp Poutine. A diet staple from coast to coast. Not recommended for couples on a first date.
Made this exactly as written last night, yes the house smelled amazing and the taste was equal! I kept the shells on while cooking but neither one of us was willing to eat the shells so a lot of the fabulous garlic was wasted. Next time I'll try it without the shells but what a great recipe, thank you so much for sharing.
A loco moco is the perfect weeknight 30-minute meal with a tasty cooked hamburger patty stacked high over rice with a delicious mushroom sauce and a fried egg. This Hawaiian comfort food will be a sure-fire family favorite!
I have tried a few different loco moco recipes and this one is the BEST!! Flavors are amazing. I recommend doubling up on the gravy recipe. Extra gravy is always better. Thank you for sharing this recipe Billy!
Note that this recipe is part of a larger article entitled, Our 5 Favorite Black Garlic Recipes. Here, we give you the down-low on black garlic including how to make it yourself and how to cook with it. And of course we highlight some of our favorite GradFood recipes using it such as Black Garlic & Mushroom Medley Pasta and Black Garlic & Spiced Lamb Borek. So if you like this recipe, be sure to check it out!
We only recently discovered this delicious use of garlic and loved this black garlic chicken recipe! We definitely plan to continue so stay tuned for some more black garlic recipes and potentially/eventually a comprehensive guide to cooking with garlic!
4 bone-in chicken thighs2 shallots halved and sliced3 tbsp minced black garlic3 cloves garlic minced cup half and half cup white wine1 cup chicken stock3 tbsp flour2 cups spinach1 bunch parsley choppedInstructions
Preheat oven to 350 degrees.Heat a pre-seasoned cast iron skillet on the stove on medium-high heat. With some high smoke-point oil (such as vegetable oil), sear the chicken skin-side down for 5 minutes or until dark and crispy. Flip over and sear the meat-side for 3 minutes. Remove chicken and set aside.If the oil has run out, add a bit more to the pan. Now, toss in the shallots and sear for 2 minutes before adding the garlic and black garlic, searing for another 2 minutes or until the regular garlic is starting to turn golden. Stir in the flour until combined.Pour in the white wine and use a flat spatula to deglaze the bottom of the pan (which collects all the flavor). Now mix in the half and half as well as the chicken stock.Place the chicken back in the pan, skin-side up and make sure it is in contact with some of the liquid. Place in oven and cook for 20-30 minutes or until the chicken is no longer pink on the inside.At this point, place back on the stove on medium-low heat and add the spinach leaves to the liquid, stirring until wilted. Finally, top with some parsley and serve warm.
Aloha Rellle! Mahalo for sharing your recipe, my family loved it! Prepped the meat Sunday night and then when I came home from work Monday I was able to workout and then fry up the chicken for dinner. It was so Ono. We served with a side of fresh Aloha tofu. My other half came home from work on Tuesday and warmed up what ever was left to eat ? Mahalo again.
While making baked chicken sounds easy, we need to remember that the chicken should be fully cooked before we serve it. I indicated the baking temperature and time in the recipe below. However, the thickness of the chicken breasts and the oven (brand and age) that we are using will not always be the same. Due to this reason, I strongly recommend the use of a meat thermometer every time you bake or roast meat such as this rosemary baked chicken. The safe temperature for chicken is 165F, but you can stop at 160F and let the residual heat cook the meat until 165F. This will ensure that the inside of the chicken breasts are cooked while leaving some moisture, which is an important thing to remember when making baked chicken.
If you want to find out how these guys make amazing restaurant-quality food with just a fraction of that space in their food trucks, this is the book you need. The recipes are also versatile, so that you can add a personal touch to them however you like. There are so many more recipes that I want to try, like the Spanish pork shoulder chili, vegan lemongrass fivespice seitan sandwich, garlic carne asada quesadilla, etc. etc. etc. I know you will too. So go ahead and enter the giveaway to win a free copy of this awesome cookbook! ? & get your hands on the book too!
We actually made this tonight using chicken stock that I made recently. It was fabulous! I will definitely try making pork stock next. I make chicken and beef stock on a regular basis. This recipe was amazing!!!
This recipe that I share today is my take on the traditional loco moco. I use my Hambagu (ハンバーグ) recipe for the meat patty which uses both ground beef and pork. The ground pork adds additional flavors and makes really juicy patties compared to using ground beef only.
Making homemade loco moco is a quite easy, and significantly cheaper than a plane ticket. If a trip to Hawaii is not in the cards right now, this recipe will definitely satisfy the craving for traditional Hawaiian flavors. Aloha!
According to the story, loco moco originated on the Big Island of Hawaii, although the exact origin is heavily debated. Reportedly, the dish was invented in 1949 at the Lincoln Grill at the request of a group of teenagers.
In addition to the traditional version featuring a beef hamburger patty, there are tons of creative riffs on this dish served up throughout the islands. Here are some twists on the classic loco moco filling:
Next, cook your burgers in the same skillet. No need to fire up the grill. When the burgers are cooked to your liking, set them aside on a plate and cover with foil. This will keep the patties hot while you finish the loco moco gravy.
To prep your Hawaiian loco moco in advance, you can cook the rice ahead of time and reheat it. You can also make the gravy in advance and reheat it, though you may want to thin it out with a little water or broth if it thickens up too much. Same goes if you want to enjoy leftovers.
This loco moco recipe uses one skillet to prepare components of the gravy, cook the burger patties, and then finish the gravy. This serves a couple purposes: 1) less dirty pans, and 2) the flavors left in the pan from the cooked onion and later the burgers help flavor the gravy.
If you want to zhuzh up your Hawaiian loco moco a bit, turn it into a Hawaiian plate lunch. What's a plate lunch, you ask? It's basically a plated meal consisting of a serving of protein, steamed rice, and mayo-based salad.
You can easily upgrade a loco moco to a plate lunch because it already includes rice and a protein. Simply add a scoop of Hawaiian Macaroni Salad on the side and the plate lunch is born. It's a thing of beauty!
Thank you for this delicious recipe. Having just come back from Oahu and Kauai a couple of weeks ago, and enjoying the loco moco over there, I went on a search and found your version. So tasty! My husband and I have just had a wonderful lunch! 2ff7e9595c
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