Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1,001 Best Hot and Spicy Recipes (78 page)
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2.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
3.
In a bowl, combine the allspice, honey, lime juice, and chile in a bowl and mix well to make a basting sauce. Brush some of the sauce on the chicken and skewer it on a rotisserie or place it in a roasting pan. Cook the chicken for about 40 minutes, basting often.
In a bowl, combine the allspice, honey, lime juice, and chile in a bowl and mix well to make a basting sauce. Brush some of the sauce on the chicken and skewer it on a rotisserie or place it in a roasting pan. Cook the chicken for about 40 minutes, basting often.
4.
Remove the chicken and cut it up into serving pieces.
Remove the chicken and cut it up into serving pieces.
5.
In a small saucepan, heat the butter over medium heat. Add the garlic and sauté for 1 minute. Add the remaining basting sauce and the demi-glace and cook until slightly thickened. Serve this sauce over the chicken.
Pelau (Caramelized Guyanan Chicken)In a small saucepan, heat the butter over medium heat. Add the garlic and sauté for 1 minute. Add the remaining basting sauce and the demi-glace and cook until slightly thickened. Serve this sauce over the chicken.
Yield: 4-6 servings
Heat Scale: Mild
Caramelizing the meat is an African influence that became part of the Caribbean Creole culinary tradition. The process gives the pelau its dark brown coloró—a sure sign of a good pelau. The brown layer that forms on the bottom of the pot is called “bun-bun,” and some people consider it their favorite part of this meal. This recipe comes from Johnny’s Food Haven in Port of Spain, Trinidad. (Note: This recipe requires advance preparation.)
3 tablespoons (45 mL) vegetable oil
¾ cup (177 mL) white or brown sugar
1 (2½-3 pound [1.13-1.36 kg]) chicken, cut up
1 onion, peeled and chopped
1 clove garlic, peeled and minced
1 Congo pepper, seeds and stem removed, minced (or substitute 1 habanero)
1½ cups (354 mL) dried pigeon peas, soaked overnight (or substitute blackeyed peas)
2 cups (473 mL) long-grain rice (do not use instant rice)
3 cups (708 mL) water
1 cup (236 mL) coconut milk
2 cups (473 mL) cubed fresh Hubbard squash
2 carrots, chopped
¼ cup (59 mL) chopped parsley
1 teaspoon (5 mL) dried thyme
1 bunch green onions, greens included, chopped
¼ cup (59 mL) catsup
3 tablespoons (45 mL) butter
¾ cup (177 mL) white or brown sugar
1 (2½-3 pound [1.13-1.36 kg]) chicken, cut up
1 onion, peeled and chopped
1 clove garlic, peeled and minced
1 Congo pepper, seeds and stem removed, minced (or substitute 1 habanero)
1½ cups (354 mL) dried pigeon peas, soaked overnight (or substitute blackeyed peas)
2 cups (473 mL) long-grain rice (do not use instant rice)
3 cups (708 mL) water
1 cup (236 mL) coconut milk
2 cups (473 mL) cubed fresh Hubbard squash
2 carrots, chopped
¼ cup (59 mL) chopped parsley
1 teaspoon (5 mL) dried thyme
1 bunch green onions, greens included, chopped
¼ cup (59 mL) catsup
3 tablespoons (45 mL) butter
1.
Heat the oil in a heavy pot or skillet over high heat. Add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken and stir until all the pieces are covered with the sugar. Reduce the heat to medium. Add the onion, garlic, and Congo pepper and cook, stirring constantly, for 1 minute.
Heat the oil in a heavy pot or skillet over high heat. Add the sugar and let it caramelize until it is almost burned, stirring constantly. Add the chicken and stir until all the pieces are covered with the sugar. Reduce the heat to medium. Add the onion, garlic, and Congo pepper and cook, stirring constantly, for 1 minute.
2.
Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.
Drain the pigeon peas and add them to the pot along with the rice, water, and coconut milk. Reduce the heat and simmer, covered, for 30 minutes.
3.
Add the remaining ingredients and stir until well mixed. Cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.
Montego Bay ChickenAdd the remaining ingredients and stir until well mixed. Cover and cook until the vegetables are tender, about 20 to 30 minutes. The pelau should be moist at the end of the cooking time.
Yield: 6 servings
Heat Scale: Medium
Here is a classic fricasseed chicken recipe from Montego Bay, Jamaica. The people who live in the shanty-town area of Montego Bay cook this “yardie” dish often. One of the secrets, they say, is to use the freshest chicken possible. (Note: This recipe requires advance preparation.)
1 red bell pepper, stem and seeds removed, chopped
1 yellow bell pepper, stem and seeds removed, chopped
1 large onion, peeled and chopped
8 green onions, greens included, chopped
2 carrots, peeled and sliced ¼-inch (.5 cm) thick
¾ cup (177 mL) finely chopped celery tops
8 fresh okra, sliced ½-inch (1 cm) thick
1 cho-cho (chayote squash), peeled and chopped (or substitute 2 small zucchini)
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute 1 habanero)
2 cloves garlic, peeled and minced
1½ tablespoons (22.5 mL) fresh thyme
4 chicken legs with thighs attached
Vegetable oil for frying
1½ cups (354 mL) milk
All-purpose flour for dredging
2 tomatoes, chopped
2 (4-ounce [112 g]) jars sliced pimientos, drained
1 yellow bell pepper, stem and seeds removed, chopped
1 large onion, peeled and chopped
8 green onions, greens included, chopped
2 carrots, peeled and sliced ¼-inch (.5 cm) thick
¾ cup (177 mL) finely chopped celery tops
8 fresh okra, sliced ½-inch (1 cm) thick
1 cho-cho (chayote squash), peeled and chopped (or substitute 2 small zucchini)
1 Scotch bonnet chile, stem and seeds removed, minced (or substitute 1 habanero)
2 cloves garlic, peeled and minced
1½ tablespoons (22.5 mL) fresh thyme
4 chicken legs with thighs attached
Vegetable oil for frying
1½ cups (354 mL) milk
All-purpose flour for dredging
2 tomatoes, chopped
2 (4-ounce [112 g]) jars sliced pimientos, drained
1.
In a bowl, combine the bell peppers, onions, green onions, carrots, celery, okra, chayote, chile, garlic, and thyme. Place the chicken legs in a glass dish, cover them with the mixture, and marinate for 3 hours.
In a bowl, combine the bell peppers, onions, green onions, carrots, celery, okra, chayote, chile, garlic, and thyme. Place the chicken legs in a glass dish, cover them with the mixture, and marinate for 3 hours.
2.
Remove the chicken and scrape off any vegetables. Reserve the vegetable mixture. Fill a large sauté pan with 1 inch (2.5 cm) oil and heat it. Dip the chicken in the milk and then the flour, shaking off any excess. Pan-fry the chicken until golden brown, about 20 minutes. Reserve the remaining milk. Remove and drain off all but 1 tablespoon (15 mL) of the oil.
Remove the chicken and scrape off any vegetables. Reserve the vegetable mixture. Fill a large sauté pan with 1 inch (2.5 cm) oil and heat it. Dip the chicken in the milk and then the flour, shaking off any excess. Pan-fry the chicken until golden brown, about 20 minutes. Reserve the remaining milk. Remove and drain off all but 1 tablespoon (15 mL) of the oil.
3.
Reduce the heat and pour ½ cup (118 mL) of the reserved milk in the pan to deglaze it. Add the vegetable mixture and braise for 2 minutes. Push the vegetables aside and return the chicken to the pan. Add enough of the reserved milk to half cover the chicken.
Reduce the heat and pour ½ cup (118 mL) of the reserved milk in the pan to deglaze it. Add the vegetable mixture and braise for 2 minutes. Push the vegetables aside and return the chicken to the pan. Add enough of the reserved milk to half cover the chicken.
4.
Simmer the mixture for 25 minutes, stirring occasionally and taking care not to knock the breading off the chicken. Turn the chicken pieces, add the tomatoes and pimientos, and continue to simmer, stirring occasionally, for 20 minutes or until the chicken is done.
Simmer the mixture for 25 minutes, stirring occasionally and taking care not to knock the breading off the chicken. Turn the chicken pieces, add the tomatoes and pimientos, and continue to simmer, stirring occasionally, for 20 minutes or until the chicken is done.
If the gravy is too thick, thin it with additional milk. If it is too thin, raise the heat and reduce until thickened.
Fancy Fricasseed ChickenYield: 4 servings
Heat Scale: Medium
This is one of the most delicious ways to cook Caribbean chicken, as it is marinated before it is cooked, then cooked twice. The marinade is rich and spicy, and the finished dish ends up that way as well. This dish tastes great with rice and peas and twice-fried plantains. (Note: This recipe requires advance preparation.)
1 (4-pound [1.82 kg]) chicken
Juice of 1 lime
Salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, peeled and crushed
1 sprig fresh thyme
2 onions, peeled and chopped
2 tomatoes, chopped
2 Scotch bonnet chiles, stems and seeds removed, minced (or substitute habaneros)
¼ cup (59 mL) vegetable oil
2-3 cups (473-708 mL) water
1 whole green Scotch bonnet chile (or habanero)
Juice of 1 lime
Salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, peeled and crushed
1 sprig fresh thyme
2 onions, peeled and chopped
2 tomatoes, chopped
2 Scotch bonnet chiles, stems and seeds removed, minced (or substitute habaneros)
¼ cup (59 mL) vegetable oil
2-3 cups (473-708 mL) water
1 whole green Scotch bonnet chile (or habanero)
1.
Wash and dry the chicken. Rub it all over with the lime juice. Cut it into pieces and place the pieces in a bowl. Season the chicken with salt and plenty of black pepper.
Wash and dry the chicken. Rub it all over with the lime juice. Cut it into pieces and place the pieces in a bowl. Season the chicken with salt and plenty of black pepper.
2.
In a separate bowl, combine the garlic, thyme, onions, tomatoes, and minced chiles. Mix well, then coat each piece of chicken well with the spice mixture. Let the chicken marinate, covered, for 1 hour in the refrigerator.
In a separate bowl, combine the garlic, thyme, onions, tomatoes, and minced chiles. Mix well, then coat each piece of chicken well with the spice mixture. Let the chicken marinate, covered, for 1 hour in the refrigerator.
3.
Remove the chicken pieces from the bowl, reserving the marinade, and pat them dry. In a sauté pan, heat the oil over medium heat. Add as many pieces of chicken as the pan will hold without overlapping and fry them until very brown. Repeat with the remaining chicken. Remove the browned chicken from the pan.
Remove the chicken pieces from the bowl, reserving the marinade, and pat them dry. In a sauté pan, heat the oil over medium heat. Add as many pieces of chicken as the pan will hold without overlapping and fry them until very brown. Repeat with the remaining chicken. Remove the browned chicken from the pan.
4.
Take the pan off the heat for a minute or so, let it cool a little, lower the heat, put the pan back, and add the reserved marinade. Cook, stirring, for a minute or so. Add the water and bring it to a boil. Add the chicken pieces and the whole chile. Reduce the heat, cover the pan, and simmer for 45 minutes to 1 hour or until the chicken is tender but not falling apart. Be careful not to break the whole Scotch bonnet.
Take the pan off the heat for a minute or so, let it cool a little, lower the heat, put the pan back, and add the reserved marinade. Cook, stirring, for a minute or so. Add the water and bring it to a boil. Add the chicken pieces and the whole chile. Reduce the heat, cover the pan, and simmer for 45 minutes to 1 hour or until the chicken is tender but not falling apart. Be careful not to break the whole Scotch bonnet.
5.
Taste the juices for salt and adjust as needed. If the gravy is too thin, increase the heat and simmer, uncovered, until the excess liquid evaporates. Carefully remove the whole chile before serving.
Jamaican Jerk Chicken WingsTaste the juices for salt and adjust as needed. If the gravy is too thin, increase the heat and simmer, uncovered, until the excess liquid evaporates. Carefully remove the whole chile before serving.
Yield: 4-6 servings
Heat Scale: Medium
Jamaican jerk huts are everywhere in Jamaica, especially in Kingston, where many a steel drum has been converted to a grill. There is also an ongoing controversy as to what part of Jamaica (and what particular place) has the best jerk. So far, the unofficial taste troop has designated Boston Beach. Use the marinade in the recipe or substitute North Coast Jerk Marinade (page 7) if you have some prepared. (Note: This recipe requires advance preparation.)
1 onion, peeled and chopped
⅔ cup (158 mL) finely chopped green onions
2 garlic cloves, peeled
½ teaspoon (2.5 mL) dried thyme, crumbled
1½ teaspoons (7.5 mL) salt
1½ teaspoons (7.5 mL) ground allspice
¼ teaspoon (1.25 mL) freshly grated nutmeg
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) minced habanero chile
1 teaspoon (5 mL) freshly ground black pepper
10 drops commercial habanero hot sauce, or to taste
2 tablespoons (30 mL) soy sauce
¼ cup (59 mL) vegetable oil
18 chicken wings (about 3¼ pounds [1.48 kg]), wing tips cut off
⅔ cup (158 mL) finely chopped green onions
2 garlic cloves, peeled
½ teaspoon (2.5 mL) dried thyme, crumbled
1½ teaspoons (7.5 mL) salt
1½ teaspoons (7.5 mL) ground allspice
¼ teaspoon (1.25 mL) freshly grated nutmeg
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) minced habanero chile
1 teaspoon (5 mL) freshly ground black pepper
10 drops commercial habanero hot sauce, or to taste
2 tablespoons (30 mL) soy sauce
¼ cup (59 mL) vegetable oil
18 chicken wings (about 3¼ pounds [1.48 kg]), wing tips cut off
1.
In a food processor or blender, purée the onion, green onions, garlic, thyme, salt, allspice, nutmeg, cinnamon, habanero, black pepper, hot sauce, soy sauce, and oil.
In a food processor or blender, purée the onion, green onions, garlic, thyme, salt, allspice, nutmeg, cinnamon, habanero, black pepper, hot sauce, soy sauce, and oil.
2.
In a large, shallow dish, arrange the wings in a single layer and spoon the marinade over them, rubbing it in. Let the wings marinate, covered, in the refrigerator, turning them once, for at least 1 hour or, preferably, overnight.
In a large, shallow dish, arrange the wings in a single layer and spoon the marinade over them, rubbing it in. Let the wings marinate, covered, in the refrigerator, turning them once, for at least 1 hour or, preferably, overnight.
3.
Preheat the oven to 450°F (240°C). Oil a roasting rack and line a roasting pan with foil.
Preheat the oven to 450°F (240°C). Oil a roasting rack and line a roasting pan with foil.
4.
Arrange the wings in a single layer on the prepared rack set over the prepared pan. Spoon the marinade over them and bake the wings in the upper third of the oven for 30 to 35 minutes or until they are cooked through.
Pollo Glazeado con Salsa de Habanero (Glazed Chicken with Habanero Sauce)Arrange the wings in a single layer on the prepared rack set over the prepared pan. Spoon the marinade over them and bake the wings in the upper third of the oven for 30 to 35 minutes or until they are cooked through.
Yield: 4-8 servings
Heat Scale: Medium
This chicken dish comes from Rodolfo de Garay and Thomas Brown, who wrote for me about spicy Cuban dishes. They noted, “This recipe also works well as a barbecue. Make sure the chicken is half-cooked over the coals before beginning to brush on the habanero sauce.” Sour orange juice can be approximated by mixing equal parts orange juice and lime juice. (Note: This recipe requires advance preparation.)
½ cup (118 mL) sour orange juice
½ teaspoon (2.5 mL) freshly ground black pepper
1 teaspoon (5 mL) minced garlic
1¼ teaspoon (6.25 mL) salt, divided
8 pieces chicken (about 5-6 pounds [2.27-2.72 kg] total)
1 habanero chile, stem and seeds removed, quartered (or substitute a com- mercial habanero hot sauce, to taste)
1 teaspoon (5 mL) lemon juice
1 teaspoon (5 mL) distilled white vinegar
2 tablespoons (30 mL) tomato sauce
2 tablespoons (30 mL) grated onion
Vegetable oil for sautéing
½ teaspoon (2.5 mL) freshly ground black pepper
1 teaspoon (5 mL) minced garlic
1¼ teaspoon (6.25 mL) salt, divided
8 pieces chicken (about 5-6 pounds [2.27-2.72 kg] total)
1 habanero chile, stem and seeds removed, quartered (or substitute a com- mercial habanero hot sauce, to taste)
1 teaspoon (5 mL) lemon juice
1 teaspoon (5 mL) distilled white vinegar
2 tablespoons (30 mL) tomato sauce
2 tablespoons (30 mL) grated onion
Vegetable oil for sautéing
1.
Combine the orange juice, black pepper, garlic, and 1 teaspoon (5 mL) of the salt to make an adobo. Add the chicken and marinate it for at least 2 hours or, preferably, overnight.
Combine the orange juice, black pepper, garlic, and 1 teaspoon (5 mL) of the salt to make an adobo. Add the chicken and marinate it for at least 2 hours or, preferably, overnight.
2.
When the chicken has finished marinating, preheat the oven to 400°F (200°C).
When the chicken has finished marinating, preheat the oven to 400°F (200°C).
3.
In a blender or food processor, combine the habanero, lemon juice, vinegar, the remaining salt, and the grated onion and blend to make a sauce. Add a little water if necessary.
In a blender or food processor, combine the habanero, lemon juice, vinegar, the remaining salt, and the grated onion and blend to make a sauce. Add a little water if necessary.
4.
Remove the chicken from the adobo and reserve the liquid. Heat about ⅛ inch of oil in a frying pan over medium-high heat. Brown the chicken until golden on both sides.
Remove the chicken from the adobo and reserve the liquid. Heat about ⅛ inch of oil in a frying pan over medium-high heat. Brown the chicken until golden on both sides.
5.
Mix the remaining adobo with the habanero sauce. Place the chicken pieces in a baking pan and brush with the sauce. Bake for about 6 minutes, then turn the chicken over, brush the other side with sauce, and continue baking for another 6 minutes. Repeat until the sauce has been used up and the chicken is finished cooking, about 30 minutes. This dish may be served hot or cold.
Caribbean Chicken with Black Ginger SauceMix the remaining adobo with the habanero sauce. Place the chicken pieces in a baking pan and brush with the sauce. Bake for about 6 minutes, then turn the chicken over, brush the other side with sauce, and continue baking for another 6 minutes. Repeat until the sauce has been used up and the chicken is finished cooking, about 30 minutes. This dish may be served hot or cold.
Yield: 4 servings
Heat Scale: Medium
Peggy Barnes collected this Antiguan recipe for me on location. In this dish, imported pickled ginger and soy sauce combine with local rum to turn chicken into black magic. Peggy wrote, “Local cooks choose a sweet soy sauce, like Kikkoman, to balance the heat generated by the habanero peppers. Serve with steamed white rice topped with the ginger sauce and a quick stir-fry of snow peas or zucchini slices.” (Note: This recipe requires advance preparation.)
2½ pounds (1.14 kg) bone-in, skinless chicken breasts
1 cup (236 mL) white rum
¼ cup (59 mL) vegetable oil
1 large onion, peeled and coarsely chopped
1 habanero chile, stem and seeds removed, minced
4 garlic cloves, peeled and finely chopped
2 tablespoons (30 mL) grated fresh ginger
1 teaspoon (5 mL) freshly ground black pepper
2 teaspoons (10 mL) cornstarch
1 cup (236 mL) soy sauce
½ cup (118 mL) Japanese pickled ginger
2 tablespoons (30 mL) slivered green onions, green part only
1 cup (236 mL) white rum
¼ cup (59 mL) vegetable oil
1 large onion, peeled and coarsely chopped
1 habanero chile, stem and seeds removed, minced
4 garlic cloves, peeled and finely chopped
2 tablespoons (30 mL) grated fresh ginger
1 teaspoon (5 mL) freshly ground black pepper
2 teaspoons (10 mL) cornstarch
1 cup (236 mL) soy sauce
½ cup (118 mL) Japanese pickled ginger
2 tablespoons (30 mL) slivered green onions, green part only
1.
Marinate the chicken in the rum for several hours or overnight.
Marinate the chicken in the rum for several hours or overnight.
2.
Remove the chicken and reserve the rum.
Remove the chicken and reserve the rum.
3.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
4.
In a large skillet, heat the oil over medium heat. Add the chicken and cook until golden brown. Remove the chicken from the pan and keep it warm. Add the onions and cook for 1 minute. Add the habanero, garlic, fresh ginger, and pepper. Cook for 2 minutes.
In a large skillet, heat the oil over medium heat. Add the chicken and cook until golden brown. Remove the chicken from the pan and keep it warm. Add the onions and cook for 1 minute. Add the habanero, garlic, fresh ginger, and pepper. Cook for 2 minutes.
5.
In a bowl, dissolve the cornstarch in the soy sauce, then add the reserved rum and the onion-garlic mixture and combine well to make a sauce.
In a bowl, dissolve the cornstarch in the soy sauce, then add the reserved rum and the onion-garlic mixture and combine well to make a sauce.
6.
Place the chicken in a baking pan, pour the sauce over the chicken, and bake for 1 hour. Turn the chicken several times during baking to coat with the sauce. Five minutes before serving, top the chicken pieces with the pickled ginger, turn off the oven, and let the dish stand in the oven for 10 minutes. Garnish with the green onion before serving.
Colombo de Poulet (Chicken Colombo)Place the chicken in a baking pan, pour the sauce over the chicken, and bake for 1 hour. Turn the chicken several times during baking to coat with the sauce. Five minutes before serving, top the chicken pieces with the pickled ginger, turn off the oven, and let the dish stand in the oven for 10 minutes. Garnish with the green onion before serving.
Yield: 4 servings
Heat Scale: Medium
This recipe hails from Guadeloupe, where they are not afraid of peppers. Shaped like a butterfly, the two islands of Basse-Terre and Grande-Terre are separated by the Riviere Salee. The island sports a 74,000-acre Parc National that is full of waterfalls, lakes, rainforests, and even a volcano. This curry is as lush as the landscape and should be served over white rice. (Note: This recipe requires advance preparation.)
¼ cup (59 mL) peanut oil
2 pounds (1.1 kg) chicken pieces
1 medium onion, peeled and finely chopped
2 green onions, finely chopped
2 cloves garlic, peeled and minced
2 tablespoons (30 mL) Colombo Curry Paste (page 6)
½ teaspoon (2.5 mL) ground allspice
2 cups (473 mL) water
1 tablespoon (15 mL) white wine vinegar
3 sprigs thyme, finely chopped (or substitute 1 teaspoon [5 mL] dried thyme)
1 tablespoon (15 mL) minced fresh parsley
¼ cup (59 mL) dried chickpeas, soaked overnight and drained
1 large carrot, diced
2 chayotes or zucchini, peeled and sliced
1 habanero chile, stem and seeds removed, minced
2 pounds (1.1 kg) chicken pieces
1 medium onion, peeled and finely chopped
2 green onions, finely chopped
2 cloves garlic, peeled and minced
2 tablespoons (30 mL) Colombo Curry Paste (page 6)
½ teaspoon (2.5 mL) ground allspice
2 cups (473 mL) water
1 tablespoon (15 mL) white wine vinegar
3 sprigs thyme, finely chopped (or substitute 1 teaspoon [5 mL] dried thyme)
1 tablespoon (15 mL) minced fresh parsley
¼ cup (59 mL) dried chickpeas, soaked overnight and drained
1 large carrot, diced
2 chayotes or zucchini, peeled and sliced
1 habanero chile, stem and seeds removed, minced
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