With a heavy heart I write this blog. The Colts lost the Superbowl. *Sigh*.
Ok, Back to it.
I decided it was time to try something a bit different. "Caribbean" flavors are something I have enjoyed, but not something I have really tried to cook. I was sure, we would enjoy any recipe I would try, after all we love bold spicy flavors!
Enter recipe-#1 in the Caribbean experiment, Jerk Rubbed Chicken Thighs with Mango-Habanero Hot-Sauce. I saw this recipe on Foodtv made by Bobby Flay.
WHO? I thought he made southwest food? My first reaction too. But if you think about it, there are similarities and really his specialty is food that make your mouth dance. And this did.
There is nothing hard or time consuming about it. Quick rub thrown together and put on thighs, a few ingredients thrown in the blender and *presto*, a sauce. Add rice with a few veggies and you have an amazing meal.
A quick note about the rice. It is supposed to be a rice with beans. Beans are called peas in recipe such as these. However, wanting to have a bit of green on our plates, I decided to actually use peas.
I know it isn't authentic. Don't throw hot peppers!
Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce (Bobby Flay)
Jerk Rub: (dont let the list intimidate you, you probably have all this stuff!)
2 Tbs ground coriander
2 Tbs ground ginger
2 Tbs light brown sugar
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs kosher salt
1 Tbs cayenne powder
2 tsp coarse black pepper
2 tsp dry thyme
1 tsp cinnamon
1 tsp allspice
1 tsp ground cloves
8 chicken thighs
Homemade Mango Habanero Sauce:
1 Tbs canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Cilantro leaves, for garnish
Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving.
Serve with Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
Heat oil in medium saucepan over medium heat. Add onions, garlic,
mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes.
Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.
Jamaican Rice and Peas (adapted from Bobby Flay)
1 1/2 cups frozen peas, thawed
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
1 cup water
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped (I used habanero)
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper
Place garlic and peas in a medium saucepan with a touch of oil and saute 1-2 minutes. Stir in the coconut milk, water, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.