Hello everyone, hope your weekend has been great? So last week I blogged about Sunday’s special delight. This week will focus on another Sunday special.
This weekend has been a busy one, I didn’t really like doing the whole jollof rice or friedrice routine. I wanted something simple and fast. 😄
I still grilled my chicken, however I didn’t want to eat it with stew, I wanted to do something different. I had to think fast on my feet, as there wasn’t really enough time to deliberate. So I came up with this sauce.
Prep time 10 Minutes
Cooking 1 hour
Total cooking time 1 hour: 10 minutes
4 large Chicken thighs
2 Red peppers
1 Green pepper
1 Yellow pepper
1 scotch bonnet
1 tablespoon of oil
2 cups of Rice
The above will serve 4 people.
Wash your chicken, slice at the top in four places, this will allow the marinade and sauce sip in. Mix the barbecue sauce, ketchup and oil together. Rub the mixture not the chicken, ensure that it is well covered. Use the mixture generously. Set aside. Wash your all your peppers and slice, except for one red pepper and scotch bonnet. Also peel your onions and slice as well.
Line your baking tray with foil paper. Put in the onions first, and then add the peppers. Blend the last red pepper and scotch bonnet. Add it to the onion and pepper mix. Take your chicken and lay it on top of the pepper and onion mix, pop into the oven and grill for the first 20 minutes.
Wash your rice, and cook for about 10 minutes, take it off the cooker and rinse with cold water. This is the best way to get rid if excess starch. Once the water is clear and no traces of starch, put it back on the cooker, add a little water, salt and cook until soft to chew.
Check your chicken and pepper mix, it should be grilling nicely. After the first 20 minutes, turn the chicken over. At this stage the juices from the chicken should run, right into the pepper mix. Close the oven and grill for another 20 minutes.
Your rice should be done by now, set aside and let it cool down. Once 20 minutes is over, your chicken should be cooked. Increase the grill to about 200 degrees. This will brown the skin give it a nice golden colour, while also thickening the sauce a bit.
Once golden brown, put off the grill. Set a plate aside. Dish the rice, place the chicken by the side and the sauce on the side as well.
See picture below.
P.s This can also work with if you have guests that are coming, and you don’t have a lot of time to prepare the popular dish. The taste is great and your guest will appreciate the difference 😀
That’s it from me
Love Duchess O