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.

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