Cha Cha Bowl

Recipe courtesy Orlando's Caribbean BBQ

Show: BBQ with Bobby FlayEpisode: High On the Hog

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 1 hr 30 min
Total:: 2 hr 30 min

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Ingredients

Pineapple and Zucchini Salsa:

2 1/2 pounds zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
Salt

Black Beans:

1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
Salt

White Rice:

1-ounce vegetable oil
1 cup medium-grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt

Al Pastor Adobo Marinade:

4 arbol chiles
3 Guajillo chiles
3 ancho chiles
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons chopped oregano leaves
2 teaspoons ground cumin
2 pounds pork tenderloin (chicken may be substituded)

Directions

Pineapple and Zucchini Salsa:

Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.

Black Beans:

Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.

White Rice:

Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.

Al Pastor Adobo Marinade:

Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.

Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.

To serve:

In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

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Comments & Reviews

recipe Cha Cha Bowl
JOANNE Shirley, NY 06-11-2006
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Cha Cha Marinade
Rated: 4 stars out of 5

Made this solely for the marinade. Very easy. Makes a loose but textured 'salsa' for marinading, more than an ample amt.... for a 2 lb piece of meat. I reserved about 1/3 of it on the side to use for another time. I cooked boneless skinless chicken on stovetop and added the marinade to it to cook for 15 mins. I made a baked potato, spooned the pan sauce and a dollop of sour cream on top which complemented the spicy taste. This would be good to add to your favorite existing salsa, whether homemade or store-bought, to add a fresh taste.Read more
recipe Cha Cha Bowl
Anonymous 04-09-2006
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Good
Rated: 3 stars out of 5

There was quite a bit of preparation, but worth it. Had a lot of leftovers too.
recipe Cha Cha Bowl
MARY San Diego, CA 07-01-2005
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spectacular marinade
Rated: 5 stars out of 5

A delicious dish loved by all tonight. The marinade was wonderful and I plan on using it often in the future. Not nearly as... spicy as you would think with a wonderful depth of flavors. The salsa was also great, just makes a bit too much.Read more
recipe Cha Cha Bowl
ALEXA newtown, PA 06-15-2005
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very good
Rated: 4 stars out of 5

I have made this several times and it is awesome! I would caution that the salsa recipe makes a HUGE amount so you may want... to halve that portion of the recipe. Since I know the original recipe is such a winner, I have also substituted chicken and have used Mango Salsa on occasion when I had it already made rather than making the pineapple salsa.Read more
recipe Cha Cha Bowl
MARK Modesto, CA 02-16-2005
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Loved it!
Rated: 5 stars out of 5

I loved it, as did my typically picky kids!
recipe Cha Cha Bowl
Anonymous 08-16-2004
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Loves It
Rated: 5 stars out of 5

This recipe was a lot of work but worth it! I made extra marinade to freeze for later use. Salsa is excellent on its own. ... I was apprehensive about using so many chilis (not a big heat fan) but most of the heat cooked out. Would make again--maybe for a cookoutRead more