Sunny Anderson’s Spicy Braised Caribbean Chicken | Cooking For Real | Food Network

Sunny makes her delicious braised chicken with a “Caribbean kick of heat!” This spicy chicken is paired perfectly with Sunny’s Coconut Rice n’ Peas.
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Spicy Braised Chicken
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 4 hr 20 min
Prep: 30 min
Inactive: 1 hr 45 min
Cook: 2 hr 5 min
Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed
Salt and freshly ground black pepper
2 carrots, cut into 1/2-inch pieces
1 onion, cut into chunks
2 celery stalks, cut into 1/2-inch pieces
1 Granny Smith apple, peeled and cut into 8 wedges
1 habanero chile
2 cloves garlic, smashed
2 dry bay leaves
12 sprigs fresh thyme, tied into a bundle
1 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon concentrated gravy sauce (recommended: Gravy Master)

For the Brown Gravy:
1 tablespoon butter
1 tablespoon olive oil
Chicken giblets
1/2 cup diced onion
4 tablespoons all-purpose flour
2 cups chicken stock
Coconut Rice n’ Peas, recipe follows

Coconut Rice n’ Peas:
1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
2 cups long-grain rice
1/2 cup coconut milk
1 (12-ounce) can pigeon peas, drained and rinsed
Freshly ground black pepper

Directions

Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce.

To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it’s cooked.

Serve Braised Chicken over Coconut Rice n’ Peas

Coconut Rice n’ Peas:

Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes.
Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste.
Yield: 4 to 6 servings

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Sunny Anderson’s Spicy Braised Caribbean Chicken | Cooking For Real | Food Network


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