Im Coco Loco For Chicken Soup Food

INSTANT POT CHICKEN SOUP

Steps:

• Add the garlic, herbs, water, and salt to the cooker: Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes.

CHEF JOHN'S LOCO MOCO

Steps:

• Season patties with salt, pepper, and cayenne.
• Whisk beef stock, soy sauce, Worcestershire sauce, sesame oil, ketchup, sugar, and cornstarch together in a bowl.
• Melt butter in a skillet over medium-high heat. Cook patty in the hot skillet until a browned crust forms on the bottom, about 5 minutes. Flip; toss in green onions and cook the other side until both beef and onions are browned, 4 to 5 minutes more. Remove patty and most of the green onions to a plate.
• Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
• Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
• Divide rice between 2 serving bowls. Place patties over the rice, spoon gravy on top, and add the fried eggs.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

LOCO MOCO

Steps:

• For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
• For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
• Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
• For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
• In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
• For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
• To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

COCO LOCO

Steps:

• With an ice pick, poke out two eyes of the coconut shell and drain out the coconut water.
• Cut off the top of the coconut as you would cut off the top of a pumpkin for carving.
• In a blender put tequila, light rum, dark rum, Kahlúa, fruit juices and crushed ice. Blend until frothy and pour into the coconut shell.
• Pour a small float of 151-proof rum over the top of the drink.
• Skewer the pieces of fruit and stick the end of the skewer into the coconut. Serve with straws.

EL POLLO LOCO CHICKEN (COPYCAT RECIPE)

Steps:

• For marinade, mix all ingredients, except chicken, together.
• Add chicken and marinate for 4-24 hours.
• Remove chicken from marinade; discard marinade.
• Cook chicken on a hot grill for about 10 minutes on each side.
• Serve with tortillas and salsa.
• Time does not include marinating.

COCO LOCO (ROYAL CARIBBEAN'S VERSION)

Steps:

• Blend all ingredients with 1/2 cup ice. Add more ice as you wish.

I'M (COCO) LOCO FOR CHICKEN SOUP

Steps:

• First you need to make your soup base. Take your whole chicken and place it in a pot with 8 cups of cold water. Your chicken can have the skin on it, but we prefer our chickens naked, it makes the soup less fatty and also there is considerable less scum to skim as the soup boils.
• Add the whole white onion, carrots, celery stalks and coriander.
• Add salt and pepper and bring the pot to a boil. Skim as necesssary.
• Once the pot has come to a rolling boil turn the heat down and let the soup base cook at a light bubble for 60-75 minutes.
• Removed the chicken from the soup, and strain the stock into another soup pot. As for the vegetables left behind, either eat them, add them to a veggie pie or meatloaf, or, heaven forfend, throw them away.
• If you left the skin on the chicken, now's the time to take it off (and this you can throw away, I don't have any problems with that). If you first skinned your chicken before cooking it, do not read this step.
• Shred the chicken meat into 1 inch pieces and add it to the strained stock.
• Bring the soup to a boil.
• Add the 20 cherry tomato halves, bean sprouts, soy sauce, brown sugar and coconut milk.
• Taste for flavor and then add more salt and pepper if necessary. Add the cayenne pepper to taste, but don't be afraid to leave it out if you aren't a fan of spicy soups.
• Let cook for a further 7 minutes, that's it really, you don't want the tomatoes and bean sprouts to boil to death in there.
• Serve the soup in a deep bowl with one half of a hard boiled egg and some coriander for garnish.