NEW ORLEANS —
Spicy Glazed Caribbean Chicken
Ingredients
4-6 chicken thighs, boneless
2 Tbsp. vegetable oil
Marinade:
3 Tbsp. brown sugar
2 Tbsp. vegetable oil
1 Tbsp. fresh orange juice
1 Tbsp. lime juice
3 garlic cloves, minced
1 tsp. thyme
1 inch ginger, grated
1 tsp. rum extract
1/2 tsp. allspice
1/4 tsp. cayenne pepper
2 bay leaves
Sweet Rum Glaze:
1/2 cup honey
2 Tbsp. orange juice
1 tsp. lime zest
1 tsp. orange zest
1 tsp. rum extract
1/8 tsp. allspice
1/8 tsp. ground ginger
1/8 tsp. cayenne pepper
Directions
Whisk all of the marinade ingredients together and pour over the chicken thighs. Place into a plastic storage bag and chill. Marinate for 4 hours or overnight.
Remove from the marinade and discard the marinade.
In a skillet over medium-high heat add oil, and sauté chicken for 4-5 minutes on each side, or until the juices run clear.
Let the chicken rest for 5 minutes, before carving and serving.
Serve over your favorite rice drizzled with a generous drizzle of the sweet and spicy glaze on top.
For the glaze stir all of the ingredients together, reserving the rum extract. Cook on a medium heat until warmed through. Stir in the rum extract.
Drizzle over the chicken before serving.
Pigeon Peas and Rice
Ingredients
8 strips bacon, chopped
1 onion, chopped
1 red bell pepper, diced
2 cups long grain white rice
2 tsp. kosher salt
3 Tbsp. tomato paste
1 tsp. oregano
1 tsp. cumin, ground
15 oz. pigeon peas drained and rinsed
1 cup corn
1 14.5 oz. can diced roasted tomatoes
3 cups chicken stock
cilantro and green onions for garnish
Directions
Place a large dutch oven on the stove over medium heat and add bacon. Cook until the bacon has cooked through completely.
Remove the bacon from the pan and place on a paper towel-lined plate. Set aside.
Add onions, red peppers, rice, and salt. Cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add tomato paste and cook for 2 to 3 minutes, stirring.
Add oregano, cumin, pigeon peas, corn, tomatoes, and chicken stock.
Bring to a boil, then reduce the heat to a simmer.
Cover the pot with a lid and cook until the rice is tender about 25 to 30 minutes.
Remove the lid and fluff the rice with a fork. Add the bacon back into the rice and stir.
Garnish with cilantro and scallions.