One-Pot Ginger Chicken and Rice

Ingredients:

4-6 chicken thighs (bone-in)
3/4 tsp kosher salt
2 large shallots, finely chopped
8 garlic cloves, finely chopped
1 two-inch piece of ginger, peeled & chopped
2 cups basmati rice, rinsed
1 tablespoon soy sauce

1.  Pat chicken dry and season with salt.  Arrange, skin side down, in a cold, dry medium dutch oven and set over medium heat.  Cook, undisturbed, until skin is golden brown and crisp and easily releases from the pot, 8-10 minutes.  Move thighs around to different spots and continue to cook until deeply browned, 3-5 minutes longer.  Transfer chicken to a plate.  Let pot cool for two minutes.

2. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes.  Stir in rice and cook, stirring constantly for 1 minute.  Stir in soy sauce, pinch of salt, and 3 cups of water.  Nestle chicken back into rice mixture in the pot, skim-side up.  Increase heat to medium and bring to a simmer.

3. Immediately cover pot, reduce heat to low, and cook 25 minutes.  Remove from heat and let the chicken and rice sit for 10 minutes.

Authentic Jerk Chicken

8 pieces of drumsticks, wings and thighs
2 tablespoons of Browder's JERK Dry Rub
3/4 cup of malt vinegar (or white vinegar)
3/4 cup soy sauce
2 tablespoons of Jamaican rum
vegetable oil for grilling

1. Blend dry rub with vinegar, soy sauce and rum, then pour over chicken.  Turn several times to coat, then cover and refrigerate for at least 2 hours and up to 1 day.

2.  Remove chicken from marinade, wiping off excess, and let it come to room temperature (about 30 minutes).

3.  Prepare grill and lightly brush grate with oil.  Place chicken on hottest part of grill, skin side down, turning halfway through until slightly charred, about 5-10 minutes.

4.  Move chicken to cooler part of grill and continue cooking, turning several times, for 20-25 minutes.  (Thermometer inserted into the thickest part of chicken should read 165 degrees.)

5. Transfer chicken to a platter and rest 10 minutes before serving. 

Tuesday Fried Chicken

From the Lee Brothers Southern Cookbook.

Serves 4 people.
3 cups of peanut oil
All-purpose fry dredge (1/2 c. flour, 3 TB cornmeal, 2 tsp salt, 1 tsp pepper)
3 pounds of legs and thighs

1. Pre-heat oven to 250.  Pour the oil into a 12-inch skillet and heat at med-high until temperature reaches 325 degrees.  Use a candy thermometer to help maintain that temp through-out frying. 

2.  Mix dredge in medium-size bowl and dip each piece of chicken thoroughly.  Shake off excess dredge.

3.    Using tongs, transfer half of the chicken pieces to skillet, skin side down, and cover.  Fry the chicken, checking temperature and adjusting if necessary, until chicken is golden brown, about 6 minutes.  Uncover the skillet and turn the chicken pieces with the tongs and fry for 6 more minutes until golden brown.  Turn pieces and fry for 3 minutes, turn again and fry for three minutes more. 

4.  With tongs, transfer to a paper towel-lined plate and place in the oven to warm.  Repeat with remaining chicken pieces.