Piri Piri Chicken with Bahama Jerk Rice

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Piri Piri Chicken

  • 3 cloves garlic, peeled
  • 1/2 a large or 1 small shallot, peeled, roughly chopped
  • 1/2 medium red bell pepper, seeded, roughly chopped
  • 1 piri piri, bird’s eye or other small red chili pepper, chopped, plus more to taste
  • 1/4 cup fresh parsley or cilantro leaves, plus more for garnish
  • 1 teaspoon paprika (I used smoked, regular is fine)
  • 1/2 teaspoon dried oregano
  • Most of the finely grated zest and all of the juice of 1 lemon
  • 2 teaspoons red wine vinegar
  • 1 tablespoon olive oil, plus more for grill grates
  • 1 teaspoon kosher salt
  • 1 3 1/2 pound chicken or 3 1/4 pounds bone-in, skin-on chicken parts

I used chicken breasts and thai red chili pepper

View Recipe from Smitten Kitchen


Bahama Jerk Rice

  • 2 tbsp unsalted butter
  • 1 cup good rice; (not par-boiled)
  • 1 8-oz can pineapple tidbits; (8oz) drained (reserve juice)
  • 1 cup chicken stock
  • 1/2 cup water
  • 1/2 cup onion; diced, (a sweet variety)
  • 1/2 cup red bell pepper; diced
  • 1/2 cup scallions; diced
  • 1 1/4 ts jerk seasoning; (recipe follows)
  • 1/4 ts ground ginger
  • 1 small vine tomato; diced (optional)
  • Salt & Pepper; to taste
  • Jerk Seasoning: (courtesy of Aaron McCargo Jr.)
  • 1 tablespoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup light brown sugar
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper; freshly ground

INSTRUCTIONS

  1. Open pineapples and drain juice into a measuring cup along with the chicken stock. Add water until you have 2 cups of liquid.
  2. In a 2qt sauce pan, melt the butter under medium-high heat.
  3. Add rice, onion, and red pepper and saute in butter for 2 minutes.
  4. Pour in chicken stock mixture and bring to a rolling boil.
  5. Add the jerk seasoning and ginger.
  6. Reduce heat to low, cover, and let simmer for 20 – 25 minutes. (Feel free to refer to your rice package for suggested cooking times.)
  7. Remove from heat and add the scallions and tomato.
  8. Let it sit for 2 minutes and then fluff with a fork. Salt and pepper to taste.

Sadly I do not know where I got this recipe from 🙁