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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Take up some of your sweet time with this peppery, garlicky, sweetish and spicy all-in-one entree. The voodoo rub also livens up mild white fish, such as orange roughy (being a pesco-vegetarian , this is how I eat it). Plus it's tasty on the grill, too. By the way, this is the Stevie Ray Vaughan version ... Ingredients:
4 chicken pieces (light or dark, your choice) |
4 tablespoons butter |
2 cloves garlic, minced |
1 1/2 teaspoons black pepper |
1 teaspoon paprika |
1/2 teaspoon thyme |
1/2 teaspoon oregano |
1/2 teaspoon parsley |
1/2 teaspoon garlic powder |
1/2 bay leaf, crushed (don't use the spine !) |
1/4-1/2 dried chili, crushed (or more) |
1/2 teaspoon salt |
1/2 teaspoon tabasco sauce (or hot sauce of choice) |
2 teaspoons brown sugar |
3 ounces cans tomato paste |
Directions:
1. Saute chicken pieces in a skillet with butter and garlic until chicken and garlic are nicely browned.
2. In the meantime, preheat oven to 350 degrees F and prepare the voodoo rub: Combine black pepper, paprika, thyme, oregano, parsley, garlic powder, crushed bay leaf, crushed dried chile, salt, Tabasco, brown sugar and tomato paste in a small bowl.
3. Remove chicken from skillet and coat with voodoo rub (tomato paste mixture).
4. Test your heat tolerance first!
5. Bake covered at 350 degrees for 45 minutes to an hour (depending on which chicken pieces you're using).
6. Alternatively, after sauteeing with garlic, this chicken can be grilled with the voodoo rub.
7. I like to serve with plain white rice spiked with sliced scallions.
8. Oh, and remember not to rub your eyes after handling that chile- or wear gloves while crushing!
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