Recipe: Chef Kevin Belton's Spicy Glazed Caribbean Chicken

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NEW ORLEANS —

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

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.

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.