Caribbean Chicken

Ingredients:

For the Rub:

• 1 Tbsp curry powder
• 2 tsp paprika
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp ground pepper

Mix these together to make a rub.

For the rest:

• 1 3 pound chicken, cut into 8 pieces (or 8 chicken thighs or similar)
• 1/2 cup all purpose flour
• 1/4 cup vegetable oil
• 2 Onions finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1/2 tsp cumin
• 1 28 oz can ready-cut peeled tomatoes
• 1 1/2 Cups chicken stock or canned broth
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 Tbsp unsalted butter
• 1 1/2 cups long grain white rice
• 3 cups water
• 1/2/ cup chopped raisins (optional)

Steps:

• Preheat oven to 350
• Rub the mix you made at the top onto the chicken.  Save 2 Tbsp of the rub for the rice later.
• Dip chicken into flour, shake off excess.
• Heat oil in large heavy skillet.
• Add chicken and brown well, turning frequently.
• Transfer chicken to paper towels and drain.
• Ad 2 onions, bell peppers, garlic and cumin to skillet and sauté until onions brown a bit.
• Mix in tomatoes, stock, green onions and 1/4 cup parsley.
• Arrange chicken in large baking dish.  Pour sauce over chicken.
• Bake until cooked through, about 35 minutes, or longer to tenderfy the chicken even more.

Grab a beer, then make rice…

• Melt butter in heavy pan
• Add rice and remaining 2  tsp of spice rub.  Cook 2 minutes, stirring constantly.
• Add 3 cups water and bring to a boil.  Cover, reduce heat until rice is done…blah blah blah…you know how to make rice….
• Mix raisins into rice if you want (I don’t).
• Spoon rice onto platter, top with chicken, devour.