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-Estella

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All the great chicken parmesan flavors, combined in one easy one pot pasta dish that's ready in 30 minutes! Less dishes, but a meal with maximum flavor!
Do you love chicken parmesan, but don't love all the dishes that come with it? Then this is the dish for you! One pot, 30 minutes! The pasta cooks in the pot with all the sauce and chicken, making it super flavorful!
You guys... have you tried one pot pasta dishes before? They. Are. AMAZING!! No waiting for a big pot of water to boil, no draining, no extra pot to wash... just one pot of pure comfort food. I have been dreaming up and testing all kinds of one pot pasta dishes for you all, and I think you'll be excited with all the options over the next month or so!

I love chicken parmesan... SO much. But I definitely don't love the tedious breading process, so many dishes to wash, and how long it can take to make it! I dreamt up this dish a while ago, then found out The Cookie Rookie had already made a great version... so I headed over to her page and made some tweaks based on what I had on hand. This version is made with everyday ingredients, and is incredibly flavorful!

BUT, WHERE'S THE BREADING??

I opted to omit the breading here... to save calories, recipe steps, and to keep the ultra creamy consistency. If you really need that breading crunch, you could add some toasted Italian panko breadcrumbs to the top of the dish. Of course, you could always bread some chicken tenders and cook them before laying them on top of the pasta, but that defeats the whole "one pot" idea 😉

You can make this one pot chicken parmesan pasta in any large skillet or pot, but I always make it in my enameled dutch oven. When I'm stirring the pasta as it cooks, I don't want to be worried about the liquid slopping up and over the sides. I'm a messy cook, but no one likes to clean up burn on sauces from their stovetop! If you don't have a dutch oven, you can use a deep sided skillet, or a stock pot... but I highly recommend picking up a dutch oven, they have so many uses!!

To go alongside this pasta, I like to serve either my homemade cheesy garlic bread, cheesy garlic crescent rolls, or no knead artisan bread. Add a nice green salad and it makes the perfect trio!

In case your family isn't licking the pot clean by the time dinner is over, this pasta reheats well for lunch the next day!

As the weeknights get busier and busier, do yourself a favor and whip up this 30 minute one pot chicken parmesan pasta!
Things you may need for this recipe: (these are affiliate links - see my disclosure page for more details)

Dutch oven - I own several Le Creuset's that I love too, but this is a much more affordable option, and it's been a workhorse in my kitchen!

Box grater - I like to grate my own cheeses... they get extra gooey and melty this way

Marinara - This is the brand of marinara sauce that I like to use

One Pot Chicken Parmesan Pasta

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

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One Pot Chicken Parmesan Pasta - The Chunky Chef

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Do you love chicken parmesan, but don't love all the dishes that come with it? Then this is the dish for you! One pot, 30 minutes! The pasta cooks in the pot with all the sauce and chicken, making it super flavorful! You guys... have you tried one pot pasta dishes before?

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este plato es especial para mi familia porque lo comemos cada víspera de navidad
mi receta no es saludable porque tiene mucho pan y queso
- Anna

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We're keeping it retro and cheesy today. Pull out your skewers, because it's time for Cheese Fondue! This post covers how to make cheese fondue at home, from the kinds of cheese to use to what to dip in fondue. Spoiler: homemade cheese fondue is EASY. You'll feel inspired to throw a fondue party by the end!

One of my best early memories in Milwaukee is making this cheese fondue recipe for my (now) girlfriends. We had recently moved to town, and I was looking to form deeper relationships with a group of girls I'd met through a volunteer organization. I wooed everyone via an invite to a fondue party. I still remember the giddy looks when I set the big, bubbly pot of cheese fondue in the center of the table.

These ladies are now my closest friends in town. Could it have been the cheese fondue?

Cheese fondue carries with it such a fun, communal aspect. Hosting friends for fondue is a fabulous way to celebrate the holidays as a group. You can also make this recipe for a special occasion, Christmas dinner, or New Year's Eve.

Though it sounds fancy, cheese fondue is shockingly simple to prepare. (Can you stand at a stove and stir? Excellent! You can make cheese fondue.) It feels like a special treat and, above all, is welcoming and cozy. It's exactly what I'd serve my guests at my charming Swiss chalet to warm them from the chilly alpine air if, you know, I owned a Swiss chalet.

Besides being creamy, wonderful, and indulgent in the best possible "this is so worth it" kind of way, cheese fondue also makes for stimulating dinner table debate. One of the guests drops a dipper into the pot-is it the person to the right or to the left she's supposed to kiss when the breads slips from the fork? Discuss.

For the curious: According to Martha Stewart-the supreme source of party etiquette-a woman who drops something in the fondue pot must kiss every man at the table, while a man must buy the table a round of drinks. The extent to which you allow these rules to influence the guest list at your next fondue party is at your discretion.

How to Make the Perfect Cheese Fondue at Home

To ensure your cheese fondue is rich, smooth, and categorically wonderful, here are a few simple tips and FAQs. Stick to these, and your dinner party will transport you to the Alps upon first bite.

Which Cheese Is Good for Fondue

Fondue Rule #1: Use Good-Quality Cheese. It will be more expensive but worth it. Even if you ignore all of the other tips, keep this one. Fondue truly is all about the cheese, and the quality and types of cheeses you use will have an enormous impact on the final product.

For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best. In today's recipe, I used an even blend of gruyere, fontina, and gouda. The flavor combination is complex and lush.

Make sure it is a buttery, creamy cheese that melts smoothly. Cheddar cheese fondue would work well, though its flavor would be less traditional. In this case, I'd use cheddar as one of the cheeses, then mix it with a more traditional cheese like gruyere.

How to Prepare the Cheese to Make Cheese Fondue

Fondue Rule #2: Grate the Cheese. For quicker melting and a smooth fondue, grate-do not chop-the cheese.

Whenever I'm grating a large amount of cheese (ahem, when I'm making this cheese fondue recipe), I like to use the grater blade of my food processor. It's super fast and worth the extra few minutes to wash the blade afterwards.

If you don't have a grater blade on your food processor, the coarse side of a box grater like this one or a coarse microplane grater like this one work nicely too. You'll just need to apply some extra elbow grease (which entitles you to an extra fondue dipper!).

Once you have the cheese grated, you are ready for:

Fondue Rule #3: Toss the Cheese with Cornstarch Thoroughly. Cornstarch helps thicken the fondue and prevents the cheese from clumping. Lumpy bumpy cheese? Not in our pot!

Using Wine in Cheese Fondue

Classic cheese fondue does call for white wine. Choose something dry and high acid, such as Sauvignon Blanc. The acid in the wine will help keep the cheese smooth and give it an even texture. Also, don't forget to follow...

Fondue Rule #3: Use Good Wine. The taste of the wine directly impacts the taste of the fondue. You don't need to crack the piggy bank, but make sure it's a wine you'd enjoy drinking with dinner.

If you'd like to make this cheese fondue recipe without wine, you can substitute unsalted chicken or vegetable stock.

For beer cheese fondue, swap the wine for your favorite beer. This would be especially delicious with a cheddar cheese fondue.

How to Keep Cheese Fondue Smooth

Fondue Rule #5: Add the Cheese Slowly and Stir Constantly. This is SO important to make sure the cheese fondue you make at home is buttery smooth and tastes even better than a cheese fondue restaurant.

Resist the urge to dump all of the cheese into the pot in large handfuls.

Grab a small handful and sprinkle it into the pot. Stir constantly and wait for each addition to melt before adding the next.

Don't try to rush it-you won't win. Just enjoy the moment at the stove at peace with yourself, the cheese, and the promise of a luscious fondue.

What to Dip in Cheese Fondue

Bread. The most classic and always delicious. Grab a French or sourdough baguette and cut it into 1-inch cubes so that it can be easily skewered.

Apples. Tart apples like Granny Smith are dreamy dipped with cheese fondue. Instead of slices, which are harder to spear, cut the apples into cubes.

Cherry Tomatoes. One of my absolute favorites!

Bacon. Even better than you think it's going to taste. Make sure you use baked bacon, so that it's nice and crisp and won't break off in the pot. Since bacon can be harder to skewer, direct guests to dip their slices right into the pot.

Roasted Baby Potatoes. Or if you are in a hurry, potato chips.

Steamed Broccoli. Like a shortcut broccoli cheese soup.

Pickles. Surprisingly, addictively good. I recommend cornichons, which are the ideal dipping size and complementary flavor.

While you don't have to own a fondue pot to make cheese fondue (I find it is best and often required by the fondue pot manufacturer to make it on the stove, then pour it into the pot anyway), using a real fondue pot does add extra flair to the experience. It is also helpful because fondue pots keep the fondue warm and melty. If you don't use one, you'll likely have to keep returning the pot to the stove to rewarm it.

Fondue Pot Option #1: Electric Fondue Pot like this versatile model. Pros: You don't need to purchase separate fuel to power a flame below it. You can use it for cheese, chocolate, and oil-based fondues. It's easy to control the temperature. Cons: You have to extend a plug to the table. It also can be tricky to wash and avoid the plug.

Fondue Pot Option #2: Ceramic or Cast Iron Fondue Pot like this beauty (this is the kind I own). Pros: No plug required, so it's easy to place anywhere. Classy looks. Easy to clean. Cons: You will need to purchase a sterno like this for the flame. Less precise temperature control.

Be sure you also have enough fondue forks or skewers for each guest. Most fondue sets only come with four, but you can easily order a few supplemental ones. I like this set and this set, which color code the handles so that if someone sets their skewer down or drops it, they don't get mixed up.

Cheese fondue also makes a fantastic holiday gift. A beautiful basket filled with a fondue pot, ingredients, and dippers (along with a self-addressed invitation to the first fondue party) would make even Santa envious.

Who's ready to party?!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

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We're keeping it retro and cheesy today. Pull out your skewers, because it's time for Cheese Fondue! This post covers how to make cheese fondue at home, from the kinds of cheese to use to what to dip in fondue. Spoiler: homemade cheese fondue is EASY.

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Este plato es importante para mi familia porque lo comemos en cada fiesta o celebración.

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Did you know you can make restaurant-worthy lumpia in your own home? This lumpia produces perfectly crispy and absolutely irresistible spring rolls every time.

What Is Lumpia?

Lumpia are fried spring rolls that are found in Filipino and Indonesian cuisines. The rolls traditionally feature a thin pastry skin (a.k.a. a lumpia wrapper) and are often stuffed with a savory mixture of ground pork and vegetables.

How to Make Lumpia

You'll find the full, step-by-step recipe below - but here's a brief overview of what you can expect:

1. Make the filling: Cook the pork until crumbly and set aside. Drain most (but not all) of the grease. Cook the onion and garlic in the remaining grease. Return the pork to the pan and stir in the veggies, cilantro, and seasonings. Remove from heat and let cool.
2. Assemble the lumpia: Place three tablespoons of the filling on the wrapper and follow the instructions to roll and seal the lumpia. Repeat until all the rolls are assembled.
3. Fry the lumpia: Heat oil in a skillet. Fry the lumpia three to four rolls at a time. Turn until all sides are brown. Drain on a paper towel.

How to Serve Lumpia

Lumpia is often served with a sweet chili dipping sauce (this 5-ingredient Hot and Sweet Dipping Sauce is an excellent choice). If you're sensitive to heat, you could try with a classic Sweet and Sour Sauce.

Make it a meal by pairing your lumpia with Garlic Fried Rice or serving it as an appetizer for a traditional Filipino main dish, such as Caldereta.

How to Store Lumpia

Allow the rolls to cool, then transfer the leftovers to an airtight container or wrap them tightly in foil. Store the lumpia in the refrigerator for up to four days.

Can You Freeze Lumpia?

Yes, but it's best to freeze the lumpia before you fry it.

To freeze un-fried lumpia: Arrange the cooled rolls on a baking sheet, then cover with storage wrap. Freeze for a few hours or up to overnight. When the lumpia are frozen solid, transfer the rolls to a zip-top freezer bag (don't forget to squeeze out the excess air) or another freezer-safe container. Wrap in foil for added protection. Lumpia can be frozen for up to three months.

There's no need to thaw - just go ahead and fry the lumpia from frozen.

Allrecipes Community Tips and Praise

"I had wanted to make these for a long time, but I thought that they would be really hard to make," says misspiggy067. "Boy, was I wrong. They are really easy and they taste wonderful!! My family loves them."

"I am Filipino and have tasted many different Lumpia recipes...this was a great one," raves Baker. "I found you have to be very careful with the temperature of the oil, definitely keep it at medium. If the oil is too hot, the outside cooks too quickly and the inner wrapper doesn't get crispy."

"I almost wish I didn't know how easy and cheap it is to make these in my own kitchen," shesinparties. "Now I find myself standing in my kitchen in the morning wondering how lumpia would go with my coffee. Seriously, these things are so easy and awesome."

Editorial contributions by Corey Williams

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Filipino lumpia are fried spring rolls filled with a savory mixture of pork, cabbage, and other veggies usually served as a side dish or appetizer.

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Rym Kechouane, mi receta es un tazón de burrito de pollo

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Rym Kechouane, mi receta es un tazón de burrito de pollo

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esta receta es importante para mí y para mi familia porque hacemos esto al menos una vez a la semana y trae alegría a nuestra familia ya que es la receta que a todos en mi familia le gusta más que a uno. Creo que en su mayor parte esto es saludable ya que tiene verduras y pollo y salsa. Creo que lo único que podría considerarse poco saludable es si se usa una porción excesiva de arroz.

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This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.

This burrito bowl has it all! Wonderfully flavored chili chicken, a tangy salsa, creamy avocados, sweet corn and much much more! Easy to whip up ahead of time, it's hearty, delicious while still feeling lovely and fresh.

How To Make Chicken Burrito Bowls - Step By Step

Cut chicken breast in bite size pieces. In a medium bowl mix in the chicken pieces with olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil

Add chicken to a pan and cook on each side until thoroughly cooked. Set chicken aside, then cook rice according to box instructions.

While the rice cooks, for the salsa, mix finely chop cilantro, tomato and onion in a small bowl, then add vinegar, lime juice and salt.

In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken

Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!

Be sure to see the full recipe ingredients and instructions in the recipe card at the bottom of the post!

What Is A Burrito Bowl?

A burrito bowl is all of your favorite burrito fillings minus the tortilla. Burrito bowls are typically served over rice, or if you're looking to cut down on your carbs, you can serve your toppings on a bed of shredded romaine lettuce.

Can I Substitute The White Rice?

Indeed! Brown rice gives you a solid dose of healthy carbs and fiber. You can also use quinoa, white rice, amaranth or couscous as an alternative grain.

How Long Do Burrito Bowl Last In The Fridge?

Burrito Bowls will last approximately 3-5 days in the refrigerator.

The cooked/warm components can be stored together: chicken, rice, black beans and will allow you to heat them in the microwave without heating the fresh components.

I would suggest storing the fresh/cold components in separate containers: lettuce, tomatoes, mangoes, etc. so they don't make each other soggy and stay as fresh as possible.

Top Recipe Tips and Notes

Save time by using rice packets which take 90 seconds to cook.

You can make the burrito bowls vegetarian by swapping the chicken for roasted veggies.

Make low cab burrito bowls by replacing the rice with cauliflower rice.

Turn these burrito bowls into a burrito by wrapping in tortillas, or turn the filling into a wrap by wrapping in spinach wraps (or your fav), or turn into a salad by swapping the rice for lettuce.

The ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favs.

Check Out These Other Delicious Mexican Chicken Recipes

Have you tried this Chicken Burrito Bowl recipe? I'd love to hear from you in the comments below!

Chicken Burrito Bowl Recipe (Chipotle Copycat)

This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches.

For salsa:

For Burrito Bowl:

Cut chicken breast in bite size pieces

Add chicken breast pieces in a medium sized bowl

Add olive oil, paprika, cumin, ground chili pepper, salt and black pepper. Mix well until chicken is coated with spices and oil

Heat a non-stick pan on medium heat

Add chicken in pan and cook for 7-8 minutes on each side until thoroughly cooked

Cook rice according to box instructions

In a large bowl add chopped lettuce, corn, beans, rice and cooked chicken

Add salsa, sliced avocado, sour cream and cheddar cheese on top. Enjoy!

For salsa:

Finely chop cilantro, tomato and onion. Add in a small bowl

Add vinegar, lime juice and salt

Mix well until everything is combined

If you like your salsa to be extra smooth you can pulse all the ingredients in a blender for 10-15 seconds

Save time by using rice packets which take 90 seconds to cook.

You can make the burrito bowls vegetarian by swapping the chicken for roasted veggies.

Make low cab burrito bowls by replacing the rice with cauliflower rice.

Turn these burrito bowls into a burrito by wrapping in tortillas, or turn the filling into a wrap by wrapping in spinach wraps (or your fav), or turn into a salad by swapping the rice for lettuce.

The ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favs.

Chicken Burrito Bowl Recipe (Chipotle Copycat)

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American, Mexican

We love seeing what you've made! Tag us on social media at @easychickenrecipes for a chance to be featured.

This recipe was contributed by Michaella at Well + Yum.

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Chicken Burrito Bowl Recipe (Chipotle Copycat) - Easy Chicken Recipes (HOW TO VIDEO)

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This chicken burrito bowl, is a nutritious, delicious and filling meal. It's a healthier (and less expensive) chipotle copycat. Plus it's just as tasty (if not more so!). Great for meal prep and easy lunches. This burrito bowl has it all! Wonderfully flavored chili chicken, a tangy salsa, creamy avocados, sweet corn and much much more!

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En mi opinion, no creo que mi comida sea saludable porque los ingredientes que se usan para preparar están llenos de sodio.
- Lander Peralta

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This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added. Adobo is a popular dish in the Philippines, along with Sinigang.
Adobo, in general, can be cooked using different kinds of protein. Chicken is the commonly used ingredient. Have you tried cooking Filipino Chicken Adobo yet? Our tried and tested recipe should be able to help you.

Filipino Pork Adobo vs. Mexican Adobo

The word Adobo was derived from the Spanish word "adobar". It means to marinate. This can be in the form of a liquid marinade or to rub using a combination of powdered ingredient.

This version of Filipino Adobo suggests marinating the pork in soy sauce and crushed garlic. By preference, vinegar can also be added as a marinade ingredient.

Mexican adobo, on the other hand, makes use of chillies, garlic, cinnamon, and oregano as marinade.
Both dishes look and taste different. It will be unfair to compare which among the two dishes are best because each of us has our own preference when it comes to flavor.

Filipino Pork Adobo Versions

The Philippines is composed of composed of many islands. It was initially estimated to be around 7,107. At present, the count rose to 7,641. Each of these islands belong to a cluster, which are divided into regions.

Almost every region in the Philippines have their own pork adobo version. Sometimes, there can be more than one version in a location.

The Basic Pork Adobo version is what you see in the recipe below. There are also similar versions with additional ingredients.

Pork and Chicken Adobo is perhaps one of the favorite when it comes to family picnics. This is a dish wherein pork and chicken slices are combined and cooked inadobo style. It can be done the same way as this recipe, with or without onions. This is our clans signature summer dish in the Philippines. I remember my tito's and tita's prepare a large portion every summer outing. We would go to Pansol in Laguna to rent a swimming pool for the clan and they would bring with them two large cauldrons (kaldero). One has the adobo in it, while the other is for the rice.

Pork Adobo with Potato is another version that I tried. This is a saucier pork adobo version with cubes of potatoes in it. I'm not sure where this dish originated. It might have been initially created as a filler to feed more people. Nevertheless, I liked the taste. I think that it can be improved by pan-frying the potato first. Most of the flavors gets absorbed by the potato. It can be a carbohydrate overload when you eat the potato with rice. This is a good dish to have when before going to the gym or before starting a marathon.

I cook Pork Adobo with Eggs all the time. This is my favorite. There are two ways to make it. Both ways require boiling the eggs beforehand. The first version is cooked by adding boiled eggs once the pork gets tender. The eggs absorb the soy sauce, thus becomes darker in color. Be cautious about the time when cooking this way. We don't want to overcook the eggs.

How can we tell if an egg is overcooked? It is simple. Egg yolk contain iron. When eggs are cooked longer than the usual, the iron turns greenish. This color formation happens between the yolk and egg white. We often refer to this as rings. Slice the boiled egg in half and try to examine the color of the outer yolk. When you see a dark ring around it, that means the egg is overcooked.

The other version of the adobo with egg is easier and does not put the eggs at risk of overcooking (unless it was overcooked during the boiling process). Simply add boiled eggs on the serving plate before serving. The eggs also retains its white color.

Pork Adobo with Tofu is a protein-rich adobo version. This is perfect for people who like their adobo mild in flavor. This version requires fried tofu. Always use extra firm tofu when making this. You can purchase raw tofu and fry it, or you can get packaged fried tofu from the supermarket.The tofu absorbs most of the sauce in the process which tones down the flavor a bit. This is a good dish to prepare when you are into body building or into a protein-rich diet. Make sure to use lean cuts of pork though.

A favorite among our group of friends who like to drink beer is Spicy Pork Adobo. This is the perfect pulutan as far as I am concerned. The spicier it gets, the better it becomes. I tried making this dish using the former spiciest chili pepper in the world, Bhut Jolokia (It lost its crown to the Carolina Reaper, which is way spicier). The result was a very delicious and extremely spicy adobo. The spice lingers in the mouth for a while. Be forewarned.

Adobong Baboy sa Gata is a classic. This is notorious for making people on limited-rice-diet crave for more rice. It is very rich, tasty, and delicious. Add a few pieces of Thai chili pepper, and you will not get enough of it.

How to Cook Pork Adobo

This version suggests marinating the pork to make it more flavorful. Pork belly and other fatty cuts of pork are ideal for this recipe.

The first thing to do is marinate the pork belly in soy sauce and crushed garlic. It is best to marinate it overnight. If time is limited, one hour should be enough. Some like to add vinegar during the process. You may do so if preferred.
Drain the marinade. Save it for later. The marinated pork needs to be browned. Heat a cooking pot. Add pork with garlic. You can also add a few tablespoons of cooking oil. Cook the pork until it turns brown.

Cook the pork until tender. Do this by pouring the remaining marinade, if any. Also add water. Let the liquid boil. This is the part where I put the whole peppercorn and dried bay leaves. These ingredients complete my pork adobo. Boiling for 40 minutes should be enough to tenderize the pork. There are times when you have to cook longer.

If you have not added the vinegar as part of the marinade, pour it into the pot and let it cook for 10 minutes. Salt is an optional ingredient for this recipe. Use it only if you think it is needed.

Adobo Alternative and Additional Ingredients

Pork - Use any cut of pork that you prefer. I suggest pork belly for best results. However, use leaner parts if you are trying to avoid fats. Pork tenderloin is a healthier choice. This is very tender and contains way less fat than pork belly. You can also use other proteins such as chicken and goat meat using this recipe.

Onion - This recipe does not suggest the use of onion. I think that onions help improve the taste of adobo. Use red, yellow, or white onion for this recipe. Make sure to chop it into small pieces.

Dried Bay Leaves - this is an ingredient that you can almost always find most of the time in the spice section of your local supermarket. Believe it or not, but this makes a huge difference when cooking adobo.

Whole Peppercorn - this is a traditional ingredient. It will not matter if you use crushed peppercorn or ground black pepper. Sichuan peppercorns are also good alternatives.

Sugar - adding a teaspoon of sugar will move your pork adobo on the sweeter side. I personally love the taste of adobo with a bit of sugar.

Try this Pork Adobo Recipe and let me know what you think.

Pork Adobo Recipe

Watch How to Cook It

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This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added. Adobo is a popular dish in the Philippines, along with Sinigang. Adobo, in general, can be cooked using different kinds of protein.

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Empanadas venezolanas: todo lo que necesitas saber para prepararlas: la masa, el relleno y algunos trucos y consejos.

Finalicé el pasado año con una receta venezolana y comienzo este nuevo de la misma manera, con sabores de mi tierra y que mejor que unas empanadas.

Las empanadas venezolanas son unos pasteles en forma de media luna, se elaboran a base de harina de maíz -que las hace distintivas de otros tipos de empanadas- y cualquier tipo de relleno que aguante una fritura. Sin mencionar que son unas empanadas sin gluten, por lo que son apropiadas para este tipo de intolerancias.

Podemos decir que son las hermanas de las arepas y hacen combo con los tequeños a la hora del desayuno.

Lo que generalmente se hace es usar algunos sobrantes de guisos como carne molida, pollo, atún, caraotas (frijoles negros) y aprovecharlos para esta rica comida que puede disfrutarse en el desayuno, para un almuerzo rápido mientras se hacen diligencias, o para la lonchera escolar.

En Venezuela puedes encontrar sitios de ventas de empanadas por todos lados, incluso vendedores ambulantes que van con sus cavitas de anime (foam) con unas botellitas de salsas y picantes colgando en un lado para un servicio express ¡en la mitad de la acera!

La mayoría de las personas acompañan las empanadas con alguna salsa que van agregado con cada bocado, la preferida es la salsa rosada (mayonesa y ketchup); salsa tártara y por supuesto un buen picante para los valientes!

Pero con o sin salsa, el último bocado siempre es el mejor; la puntica crujiente de la empanada es un territorio que nadie cede, es el pináculo de la felicidad.

Aunque hacer empanadas no tiene nada de ciencia, me propuse desmenuzar distintas posibilidades de hacerlas, con algunos consejos útiles de cómo hacer la masa, opciones de rellenos, métodos de cocción, preparación por adelantado y otros truquitos.

1. La masa de la empanada se hace con harina de maíz

La masa se prepara con harina de maíz precocida (la marca P.A.N. es la preferida) bien sea blanca o amarilla, y agua suficiente para obtener una masa suave y maleable. En algún lugar leí de un secretico para que queden crujientes es amasarlas con agua muy fría, y que es así como lo hacen las vendedoras en Playa El Agua, en la Isla de Margarita.

También he probado a hacerlas con caldo de pollo pero encuentro que tienden a pegarse en la superficie donde se hacen. Hay quien le agrega azúcar o papelón, aunque yo he saltado ese ingrediente; en cambio he probado agregando ají dulce picadito y sofrito brevemente que me gusta mucho porque le de un bonito color a la masa.

Otro ingrediente que algunos adicionan, es un par de cucharadas de harina de trigo lo que ayuda a que la masa sea mas crujiente; también probé con maicena y me gustó mucho mas el resultado; aunque este puede ser un ingrediente opcional, deja la masa muy suave.

Te puede interesar: Samosas con vegetales (receta vegana)

2. Los rellenos de las empanadas son variados

Como comentaba antes, el relleno puede ser casi cualquier cosa que uno quiera abrigar con esta masa de maíz, puede ser carne molida, mechada, pollo, atún, camarones, caraotas (frijoles negros), asado negro; uno de los rellenos preferidos para los desayuno es jamón y queso, porque generalmente es lo que se tiene disponible en la nevera.

Otro de los rellenos muy populares son las de pabellón que consiste en carne mechada, caraotas, queso blanco y tajadas (plátano macho maduro frito en lajas).

Es importante que los guisos no tengan mucho líquido, mas bien deben quedar sequitos, así no mojan y rompen la masa y se hacen esas explosiones pavorosas cuando las estamos friendo.

¿Aparte de estos rellenos tradicionales, qué otros le pondrías a una empanada?

3. La cocción de las empanadas ¿horneadas o fritas?

Sin duda alguna, la mayoría de las personas prefieren las empanadas fritas, y cuando este es el caso, lo mejor es usar un caldero o sartén de hierro y emplear suficiente aceite que cubra al menos a la mitad, con esto aseguramos una cocción uniforme y queden doraditas.

Pero hay quien busca opciones (por aquello de las calorías; o como es el caso de Venezuela, la escasez de aceite vegetal), es posible hacerlas en el horno; lo que debemos hacer es pincelar una capa de aceite en la superficie de la empanada y llevarlas al horno bien caliente, el detalle es que llevan mas tiempo que las fritas, alrededor de 20 minutos.

Sorprenden lo crujientes que quedan horneadas; yo le di un poquito de tiempo con el broil para dorarlas un poco. Las empanadas horneadas son buena opción si detestas las fritangas, no tienes mucho aceite o simplemente quieres probar otras opciones mas saludables.

4. Trucos y consejos

Si la idea es comer unas ricas y crujientes empanadas en el desayuno, es probable que nos de un poco de flojera preparar todo y freírlas, especialmente si nuestra familia es grande y necesitamos hacer unas cuantas.

La buena noticia es que podemos hacerlas con antelación y congelar hasta el momento que las vamos a consumir; en este caso tenemos dos opciones:

La primera es hacer las empanadas y envolverlas individualmente en papel parafinado, de hornear o film y sin freír y luego las colocamos en una bolsa para congelar con cierre (tipo ziploc). En el momento que se vayan a consumir, se dejan por unos 5 minutos a temperatura ambiente y si tienen algo de escarcha en la superficie, se limpian con papel toalla y se fríen; la idea es cocerlas cuando todavía están congeladas y verán como obtienen unas maravillosas y crujientes empanadas, me encanta como quedan de esta manera.

La segunda opción es freír las empanadas y guardarlas, igualmente, envueltas de forma individual. Estas se calientan al horno (yo no uso microondas) en una bandeja por unos minutos a 350°F.

Envolverlas de manera individual evitará que se peguen y así podremos sacar solamente aquella cantidad de empanadas que necesitemos en el momento.
Datos para conseguir la harina de maíz precocida

La harina de maíz de la marca PAN es posible conseguirla en muchos supermercados en el área de productos importados, también en comercios en línea como Amazon.

Si estás en España puedes conseguir la harina de maíz blanco de la marca Nurture en comercios como Mercadona.

A medida que tenga noticias de otros países donde conseguir distintas marcas de harina, lo haré saber (o puedes dejarme un mensaje para comentarlo aquí).

Mi última recomendación es que al menos, hagas el doble de esta receta, una o dos empanadas nunca es suficiente.

💡 Prueba hacer empanadas con masa de hacer mandocas, verás qué ricas quedan.

¿Has comido o preparado este tipo de empanadas?

Esta entrada la tenía guardada en borradores desde hace meses, no se por qué ha sido tan complicado sacarla a la luz, jaja! cosas de bloggers 😉. Tenía las fotos desperdigadas y por fin he podido armar todo en un post para presentarla en el Especial de Año Nuevo del Reto Viaje Entre Sabores que organiza mi amiga María del Blog Recetas Abc.

En este enlace puedes otras recetas especiales que han preparado las compañeras para iniciar el año con todos los hierros.

Buen provecho y ¡que tengas lindo día!

Angélica.
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empanadas venezolanas con harina de maíz

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bizcochos y sancochos. : empanadas venezolanas con harina de maíz

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Empanadas venezolanas con harina de maíz

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Empanadas venezolanas: todo lo que necesitas saber para prepararlas: la masa, el relleno y algunos trucos y consejos. Finalicé el pasado año con una receta venezolana y comienzo este nuevo de la misma manera, con sabores de mi tierra y que mejor que unas empanadas.