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Easiest Way to Cook Tasty Moqueca de peixe paulistana. (Sao Paulo Fish stew)

Moqueca de peixe paulistana. (Sao Paulo Fish stew) . You can cook Moqueca de peixe paulistana. (Sao Paulo Fish stew) using 12 ingredients and 5 steps. Here is how you achieve it. Ingredients of Moqueca de peixe paulistana. (Sao Paulo Fish stew) Prepare 2 TBSP of vegetable oil. You need 600 g of white fish (cod or haddock). It's 1 of large onion sliced. It's 3 of garlic cloves squashed. Prepare 1/2 TSP of cayenne pepper. You need 1 of red pepper sliced. Prepare 2 of large tomatoes sliced. Prepare 1 TSP of smoked paprika. Prepare to taste of Salt. Prepare 1 can of coconut milk. It's 200 g of cooked frozen sea food (prawns, mussels and squids). It's handful of fresh coriander chopped. Moqueca de peixe paulistana. (Sao Paulo Fish stew) instructions In a pan, add the vegetable oil and make a bed with the onions, garlic and sprinkle the smoked paprika on top. ...
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How to Cook Yummy Filipino Chicken Adobo with White Rice

Filipino Chicken Adobo with White Rice.

Filipino Chicken Adobo with White Rice You can cook Filipino Chicken Adobo with White Rice using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Filipino Chicken Adobo with White Rice

  1. You need of Chicken and marinade.
  2. It's 1.5 lb of boneless skinless chicken thighs.
  3. Prepare 3 of garlic cloves.
  4. You need 1/3 cup of soy sauce.
  5. It's 1/3 cup of + 2 tbs white vinegar.
  6. You need 4 of bay leaves.
  7. You need of For cooking.
  8. You need 2 tbs. of Canola oil.
  9. You need 3 of garlic cloves, minced.
  10. You need 1 of small onion diced.
  11. You need 1.5 cups of water.
  12. Prepare 2 tbs. of brown sugar.
  13. Prepare 1 tbs. of whole black pepper.
  14. It's of Toppings.
  15. It's 2 of green onions, sliced.

Filipino Chicken Adobo with White Rice step by step

  1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight2 green onion, sliced.
  2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through..
  3. Remove chicken skillet and set aside..
  4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes..
  5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes..
  6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup..
  7. If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze..
  8. Coat chicken in glaze then serve over rice..

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