Sunday, November 27, 2011

Sweet & Spicy Chicken

I must admit that I did not originally come up with this recipe. I was watching Giada on the Cooking Network and saw her make Hawaiian chicken and it reminded me of the Hawaiian chicken my aunt makes, so I decided to try it out with a few modifications of my own. Honestly, the final result was definitely a deliciously sweet, tangy and spicy tender delight.

Here's what you'll need:

2.5 to 3lbs of chicken
3/4 cup of cranberry pomegranate juice
1/4 cup of brown sugar
2 tablespoons of sesame oil
2.5 tablespoons of chili powder
1.5 tablespoon of chili flakes
1/2 cup of molasses
1/3 cup of soy sauce
2 garlic cloves
Salt to taste
1.5 teaspoon of flour (this is for the sauce)
3 to 4 limes for cleaning the chicken

Let's get started...

First thing first. Clean your chicken. Then in a clean medium size bowl add in brown sugar, juice, molasses, chili powder, chili flakes, soy sauce,  crushed and minced cloves, sesame oil and salt. Whisk together by hand for 1 minute, then add in cleaned chicken. Cover and let sit for 1 hour or more.

Then in a medium sized pot add in chicken with 2 1/2  cups of water on high heat and boil until tender. Do not add in the marinade. Set the marinade aside for later. Once the chicken is tender remove from heat, reserve 3/4 cups of chicken broth and set aside. Then preheat your oven to 450 degree F.

While the oven is preheating place the tender chicken onto a foil lined cookie sheet and baste with sweet and spicy marinade then place in the oven for 30 to 35 minutes. Periodically checking on the chicken and basting every 10 minutes. After 15 minutes, turn the chicken over. Do this until you have reach 30 minutes and remove from oven. PLEASE DO NOT LEAVE IN THE OVEN. Set aside and allow to sit for a few minutes then transfer to serving plate. 

For the sauce.

In a saucepan, Add in reserved chicken broth and flour and whisk/stir until flour has dissolved with no lumps on medium temperature. Then immediately add in sweet and spicy marinade, stir and allow sauce to thicken. Once the sauce has thickened baste or pour 1/2 cup on the chicken in the serving plate and use the remaining sauce for dipping.


Wednesday, November 16, 2011

Pumpkin Rice

Pumpkin Rice with Sweet and Spicy Chicken


1 lbs of Butternut Squash (you can use Acorn Squash or Carnival Squash)
2 cups of rice
5 1/2 cups of water
1 tablespoon of butter
1/4 cup of oil
1/4 cup of cilantro (optional)


  • Using a veggie peeler remove the skin off the pumpkin, the pit (remove the seeds) using a spoon.
  • Discard the pit and seeds and cut into cubes. This makes cooking quicker.
  • Add cut cubes to 3 1/2 cups boiling water and 1 teaspoon of salt.
  • Allow to cook for 30-40 minutes.
  • Using a fork, prick the pumpkin to make sure it's soft and tender (Like a potato).
Once tender...

  • Strain and remove water. Reserve half and set aside. With the half mesh with potato masher or puree squash in blender/ magic bullet.
  • Add, Squash puree, 3 cups of water, 2 1/2 teaspoon of salt, and 3 tablespoons of oil on medium heat into a sauce pan and stir. This will give the rice it's yellow/mustard color.
  • Once water comes to a boils add in rice, then stir.
  • When the water evaporates add in 1 tablespoon of butter and 1 tablespoon of oil. Stir and stir.
  • Reduce heat and cover for 15-20 mins. After 20 minutes reduce heat to low.

  • Once the the rice is cooked, fluff in reserved squash and chopped cilantro leaves with a fork.