Feelin’ hot hot hot. I’ve been waiting a long time to use my ghost chili paste. I finally had the chance to use it with this recipe and it definitely set this chicken on fire in more ways than one. If you use the ghost chili properly you can get the right amount of fire and at the same time get a nice fragrant taste/smell to your cooking. Finding the right balance is the difficult part so I won’t bore you with details. Try it for yourself, play with fire!
Also, I’m working on a concept so I can live blog. I’ll probably do it once or twice a month. It will allow you to watch me cook and explain the steps a lot more and you will also be able to ask questions along the way. There is more to this thought but I’m just trying to work out the specifics. I tried a Facebook live picture, real-time, thing today with this recipe and I liked the way that went so I think it’s time to DO IT LIVE!!!!
One last thing. If you’re offended/scared/angry about my use of lard/bacon/meat products then just keep your comments to yourself. I delete them anyway so there is no point posting negative crap on this blog. Toodles!
- Ziplock bag
- Cast iron pan, go old school baby!
- Two pots…..one for rice and one for beans
- Ghost Chili Paste (click)
- Brown Sugar
- Red onion, minced
- Green onions, minced
- White vinegar
- Black Pepper
- Chicken, airline cuts of course
- Clarified butter
- Obvious ingredient of the day: Red Beans!!!!
- Onion, minced
- Garlic, minced
- Bacon, diced
- Pimento, diced
- Tomato sauce
- Salt and pepper, to taste
You’ll need some rice too, so cook some
- Mix all ingredients together in ziplock bag and place in refrigerator overnight
- Remove chicken from bag and let excess juice drip off
- Place chicken, skin side down, in cast iron pan with heated clarified butter
- Flip then place in oven at 325F and cook until done
- Place a little lard in the pot then add bacon
- Once bacon is cooked remove it and place on a towel
- Toast garlic and sweat onion and pimento
- Add cumin, paprika, oregano, thyme
- Add tomato sauce and 1 cup water
- Add red beans and reduce mixture by 1/4 by simmering
- Adjust seasonings then serve over rice!
Once the plate is ready to go then set the mood by turning on the heater to about 90 degrees and listening to this: