6 (3 ounce) fillets chicken, cut into 1/2 inch cubes
2 tablespoons vegetable oil
1/4 teaspoon salt
1 cup uncooked white rice
1/4 cup chopped fresh mushrooms
1 egg, beaten
1 tablespoon soy sauce
1 teaspoon white vinegar
1 teaspoon black pepper
1 tablespoon dried oregano
1 1/2 tablespoons paprika
2 tablespoons butter
1 1/2 tablespoons fish sauce
1 tablespoon molasses
1 lime
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Heat oil in a large skillet over medium heat. Add salt and rice, reduce heat to low. Add mushrooms and chicken; cook, stirring, until mushrooms are tender. Add egg; cook for about 5 minutes. Mix in soy sauce, vinegar, pepper and oregano. Reduce heat to medium-low.
Stir in butter, fish sauce, molasses, butter and fish sauce. Mix thoroughly. Pour mixture into skillet. Reduce heat to medium; add lime and paprika. Bring to a boil. Cover and simmer for 5 to 6 minutes. Finally, add the butter, mix well.
Stir tuna into the mixture and reduce heat to medium, stirring to break up clumps of fish. Cook, stirring occasionally, for 4 to 5 minutes, or until fish flakes easily with a fork.
Live Colorado Fish! Mmm , and yes I made this, and yes it was undercooked, and yes my wife found coconut quite tasty. What a treat. Would definitely make again for sure.
When we were deciding on what fillet of salmon to serve, I didn't want extra sauce as a baseline with the other choices so I used the 1:1 ratio of crumbled bacon to liquid beef tallow. If no additional marinara or shrimp, I choppaged the top 8 fillets and left the slices wide open. Served with house made grits and offered fresh fish added every 4 hours. The fillets are the star of the show here. You're (probably) gonna love this recipe as your kids will devour it. A great, great meal the entire family will enjoy. You might as well make sure to bring it to . . .
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