GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
- Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
- Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
- For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
- Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
SPICED BASMATI RICE PILAF
To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
- Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 375 degrees F.
- For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
- Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
- Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
- Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
- Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
- For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
- Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
- For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
- When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
- For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
- Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.
SPICED RICE PILAF
Provided by Chitra Joshi
Categories Rice Side Low Sodium Low/No Sugar Wheat/Gluten-Free Summer Cinnamon Clove Bon Appétit Texas Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.
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