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 (77 page)
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1.
In a blender or food processor, combine the juice, rum, red onions, green onions, chiles, garlic, shallots, thyme, bay leaves, salt, and pepper and purée until smooth. With the machine running, slowly pour in the oil until the mixture thickens.
In a blender or food processor, combine the juice, rum, red onions, green onions, chiles, garlic, shallots, thyme, bay leaves, salt, and pepper and purée until smooth. With the machine running, slowly pour in the oil until the mixture thickens.
2.
Place the chicken in a deep, nonreactive bowl. Loosen the skin on the chicken and rub the marinade under the skin. Fill the cavities with the marinade, rubbing it into the flesh. Pour the remaining marinade over the chicken and marinate, covered, in the refrigerator for 24 hours. Remove the chicken from the marinade. Transfer the remaining marinade to a pot and simmer it for 20 minutes.
Place the chicken in a deep, nonreactive bowl. Loosen the skin on the chicken and rub the marinade under the skin. Fill the cavities with the marinade, rubbing it into the flesh. Pour the remaining marinade over the chicken and marinate, covered, in the refrigerator for 24 hours. Remove the chicken from the marinade. Transfer the remaining marinade to a pot and simmer it for 20 minutes.
3.
Place the chicken on a rack in the smoker. Smoke at 200°F (100°C) for 4 hours (the internal temperature should reach at least 160°F [75°C]), basting occasionally with the marinade. Remove the chicken from the smoker and let it sit for 20 minutes before slicing.
St. Kitts Jerk ChickenPlace the chicken on a rack in the smoker. Smoke at 200°F (100°C) for 4 hours (the internal temperature should reach at least 160°F [75°C]), basting occasionally with the marinade. Remove the chicken from the smoker and let it sit for 20 minutes before slicing.
Yield: 4-6 servings
Heat Scale: Medium-Hot
Nearly every island in the Caribbean has its version of this Jamaican specialty. This recipe comes from my friends Neil and Sandy Mann, who perfected it when they were in the Peace Corps on the island. The marinade can also be used with pork. Serve this chicken with black beans and rice, johnny cakes, and grilled tropical fruits, such as pineapple, mangos, and plantains.
2 bunches green onions, chopped, some of the greens included
2 habanero chiles, stems and seeds removed, minced
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) lime juice (fresh preferred)
5 teaspoons (25 mL) ground allspice
2 teaspoons (10 mL) dry mustard
2 bay leaves, center rib removed, crumbled
2 cloves garlic, peeled and chopped
1 teaspoon (5 mL) sugar (straw or raw sugar preferred)
1½ teaspoons (7.5 mL) dried thyme, crumbled
1 teaspoon (5 mL) ground cinnamon
4-6 skinless chicken breasts
2 habanero chiles, stems and seeds removed, minced
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL) lime juice (fresh preferred)
5 teaspoons (25 mL) ground allspice
2 teaspoons (10 mL) dry mustard
2 bay leaves, center rib removed, crumbled
2 cloves garlic, peeled and chopped
1 teaspoon (5 mL) sugar (straw or raw sugar preferred)
1½ teaspoons (7.5 mL) dried thyme, crumbled
1 teaspoon (5 mL) ground cinnamon
4-6 skinless chicken breasts
1.
In a blender or food processor, combine the green onions, chiles, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, sugar, thyme, and cinnamon and purée until smooth.
In a blender or food processor, combine the green onions, chiles, soy sauce, lime juice, allspice, mustard, bay leaves, garlic, sugar, thyme, and cinnamon and purée until smooth.
2.
Pierce the chicken pieces with a fork so that the marinade will penetrate the meat. Put the chicken in sealable plastic bags along with the marinade. Marinate in the refrigerator for at least 24 hours and up to 2 days.
Pierce the chicken pieces with a fork so that the marinade will penetrate the meat. Put the chicken in sealable plastic bags along with the marinade. Marinate in the refrigerator for at least 24 hours and up to 2 days.
3.
Grill the chicken over a medium-hot fire, turning occasionally, until the chicken reaches an internal temperature of 160°F (75°C).
Spice-Infused Barbecued Chicken KebabsGrill the chicken over a medium-hot fire, turning occasionally, until the chicken reaches an internal temperature of 160°F (75°C).
Yield: 4 servings
Heat Scale: Medium
Direct from St. Lucia, this dish is a tribute to the lush and fertile soils of the island. For over 150 years, the English and French battled for control of St. Lucia. Fortunately, they now coexist nicely and have blended the heritage of their cuisines. The spices, chicken, and vegetables in this dish all combine well with the heat of the habanero. (Note: This recipe requires advance preparation.)
8 large garlic cloves, peeled and minced
2 teaspoons (10 mL) ground coriander
2 teaspoons (10 mL) ground turmeric
2 teaspoons (10 mL) dry mustard
2 teaspoons (10 mL) ground cloves
2 teaspoons (10 mL) ground habanero
1 teaspoon (5 mL) anise seed
2 pounds (1.1 kg) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
1⅓ pounds (600 mL) boneless, skinless chicken thighs, cut into 1-inch
(2.5 cm) pieces
6 yellow summer squash, cut into ½-inch (1 cm) thick rounds
4 chayote squash, halved lengthwise, cut into ¼-inch (.5 cm) thick slices
(or substitute 4 zucchini, cut into ½-inch [1 cm] thick rounds)
1½ cups (354 mL) olive oil
⅓ cup (79 mL) fresh lime juice
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons (10 mL) ground coriander
2 teaspoons (10 mL) ground turmeric
2 teaspoons (10 mL) dry mustard
2 teaspoons (10 mL) ground cloves
2 teaspoons (10 mL) ground habanero
1 teaspoon (5 mL) anise seed
2 pounds (1.1 kg) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
1⅓ pounds (600 mL) boneless, skinless chicken thighs, cut into 1-inch
(2.5 cm) pieces
6 yellow summer squash, cut into ½-inch (1 cm) thick rounds
4 chayote squash, halved lengthwise, cut into ¼-inch (.5 cm) thick slices
(or substitute 4 zucchini, cut into ½-inch [1 cm] thick rounds)
1½ cups (354 mL) olive oil
⅓ cup (79 mL) fresh lime juice
Salt, to taste
Freshly ground black pepper, to taste
1.
Soak 12 bamboo skewers in water.
Soak 12 bamboo skewers in water.
2.
In a small bowl, combine the garlic, coriander, turmeric, mustard, cloves, habanero, and anise seed. Place the chicken in a glass baking dish and both squash in a similar dish. Sprinkle each with half of spice mixture. Add half the olive oil and half the fresh lime juice to each and mix to coat well. Cover and refrigerate for 6 to 8 hours.
In a small bowl, combine the garlic, coriander, turmeric, mustard, cloves, habanero, and anise seed. Place the chicken in a glass baking dish and both squash in a similar dish. Sprinkle each with half of spice mixture. Add half the olive oil and half the fresh lime juice to each and mix to coat well. Cover and refrigerate for 6 to 8 hours.
3.
Thread each skewer, alternating the chicken and vegetables.
Thread each skewer, alternating the chicken and vegetables.
4.
Prepare the barbecue or preheat the broiler to a medium heat. Season the kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer the kebabs to a platter. Serve with a fruit salsa from Chapter 2.
Tart and Hot Grilled ChickenPrepare the barbecue or preheat the broiler to a medium heat. Season the kebabs with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side. Transfer the kebabs to a platter. Serve with a fruit salsa from Chapter 2.
Yield: 6 servings
Heat Scale: Medium
According to Arnold Krochmal, who wrote for me, this dish is sold in the suburbs in Puerto Rico and the Dominican Republic, where it is the local equivalent of fast food. The street vendors do a great job, and the aroma is enticing. (Note: This recipe requires advance preparation.)
¾ cup (177 mL) vegetable oil
Juice of 3 limes
6 cloves garlic, peeled and minced
1½ teaspoons (7.5 mL) freshly ground black pepper
2 tablespoons (30 mL) commercial habanero hot sauce, or one from
Chapter 2
2 teaspoons (10 mL) oregano
1½ tablespoons (22.5 mL) minced cilantro
3 pounds (1.36 kg) boneless chicken breasts
Juice of 3 limes
6 cloves garlic, peeled and minced
1½ teaspoons (7.5 mL) freshly ground black pepper
2 tablespoons (30 mL) commercial habanero hot sauce, or one from
Chapter 2
2 teaspoons (10 mL) oregano
1½ tablespoons (22.5 mL) minced cilantro
3 pounds (1.36 kg) boneless chicken breasts
1.
In a glass bowl, combine the oil, lime juice, garlic, pepper, hot sauce, oregano, and cilantro and mix well. Add the chicken, toss well, and marinate it in the refrigerator for 2 to 3 hours.
In a glass bowl, combine the oil, lime juice, garlic, pepper, hot sauce, oregano, and cilantro and mix well. Add the chicken, toss well, and marinate it in the refrigerator for 2 to 3 hours.
2.
Grill the breasts for about 12 minutes on each side, basting with the marinade. Serve with any of the rice dishes in Chapter 8.
Grenadian Grilled ChickenGrill the breasts for about 12 minutes on each side, basting with the marinade. Serve with any of the rice dishes in Chapter 8.
Yield: 4-6 servings
Heat Scale: Medium
Shirley Jordan, who wrote for me, reported that Islanders love to cook outdoors and that most cooks in the Caribbean take pride in developing their own spicy marinades. Here is a tangy one that works for pork or chicken. (Note: This recipe requires advance preparation.)
1 Scotch bonnet chile (or habanero), seeds and stem removed, minced
1 green bell pepper, stem and seeds removed, finely chopped
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) Worcestershire sauce
2 tablespoons (30 mL) butter
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
3 tablespoons (45 mL) tomato paste
½ cup (118 mL) dry white wine
¼ cup (59 mL) white wine vinegar
1 (4-5 pound [1.82-2.27 kg]) chicken, cut in serving-size pieces
1 green bell pepper, stem and seeds removed, finely chopped
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) Worcestershire sauce
2 tablespoons (30 mL) butter
2 cloves garlic, peeled and minced
2 shallots, peeled and minced
3 tablespoons (45 mL) tomato paste
½ cup (118 mL) dry white wine
¼ cup (59 mL) white wine vinegar
1 (4-5 pound [1.82-2.27 kg]) chicken, cut in serving-size pieces
1.
In a bowl, combine the chile, bell pepper, thyme, and Worcestershire sauce and mix well.
In a bowl, combine the chile, bell pepper, thyme, and Worcestershire sauce and mix well.
2.
In a saucepan, melt the butter over medium heat. Add the garlic and shallots and sauté until lightly browned. Stir in the tomato paste, wine, and vinegar. Add the chile mixture and bring to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool.
In a saucepan, melt the butter over medium heat. Add the garlic and shallots and sauté until lightly browned. Stir in the tomato paste, wine, and vinegar. Add the chile mixture and bring to a boil. Reduce the heat and simmer for 5 minutes. Allow to cool.
3.
Put the chicken in a bowl and cover it with the sauce. Marinate it for 3 to 4 hours in the refrigerator.
Put the chicken in a bowl and cover it with the sauce. Marinate it for 3 to 4 hours in the refrigerator.
4.
Preheat the barbecue. Arrange the chicken on the hot grill and cook, turning often and basting with sauce, until done, about 10 to 15 minutes.
Goat Pepper Coconut ChickenPreheat the barbecue. Arrange the chicken on the hot grill and cook, turning often and basting with sauce, until done, about 10 to 15 minutes.
Yield: 4 servings
Heat Scale: Medium
Coconut is combined with almost everything in the Bahamas. Its water is used in drinks, the flesh is made into milk and cream, and it is grated and dried to use in various dishes. Purchase the freshest coconut possible when preparing this dish. Choose one that’s heavy for its size and sounds full when shaken. One fruit will yield 3 to 4 cups (708 to 950 mL) grated coconut.
½ cup (118 mL) butter
1 onion, peeled and finely chopped
1 (4-5 pound [1.82-2.27 kg]) chicken, cut into 8 pieces
1 goat pepper, seeds and stem removed, minced (or substitute 1 habanero)
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons (10 mL) West Indian Masala (page 5)
1 tablespoon (15 mL) sugar
½ teaspoon (2.5 mL) saffron
2 cups (473 mL) chicken stock
1 cup (236 mL) freshly grated coconut
1 onion, peeled and finely chopped
1 (4-5 pound [1.82-2.27 kg]) chicken, cut into 8 pieces
1 goat pepper, seeds and stem removed, minced (or substitute 1 habanero)
Salt, to taste
Freshly ground black pepper, to taste
2 teaspoons (10 mL) West Indian Masala (page 5)
1 tablespoon (15 mL) sugar
½ teaspoon (2.5 mL) saffron
2 cups (473 mL) chicken stock
1 cup (236 mL) freshly grated coconut
1.
In a large frying pan, melt the butter over medium heat. Add the onion and sauté until softened. Add the chicken pieces and sauté until browned. Add the chile, salt, pepper, masala, sugar, and saffron and cook, stirring, until the chicken is golden. Remove the chicken from the pan and keep it warm.
In a large frying pan, melt the butter over medium heat. Add the onion and sauté until softened. Add the chicken pieces and sauté until browned. Add the chile, salt, pepper, masala, sugar, and saffron and cook, stirring, until the chicken is golden. Remove the chicken from the pan and keep it warm.
2.
Add the stock to the pan and heat it over low heat for 15 minutes. Return the chicken pieces to the pan and simmer, uncovered, over low heat for 25 minutes.
Add the stock to the pan and heat it over low heat for 15 minutes. Return the chicken pieces to the pan and simmer, uncovered, over low heat for 25 minutes.
3.
Add the coconut and simmer for another 10 minutes. If possible, serve each portion separately in half a coconut shell.
Patito con Piña (Duckling with Pineapple)Add the coconut and simmer for another 10 minutes. If possible, serve each portion separately in half a coconut shell.
Yield: 6 servings
Heat Scale: Medium
The pineapple that Columbus saw for the first time in the West Indies has spread all over the world, and he would be amazed at how it is being used now. It can be found in everything from meat dishes, to drinks, to salads. It flourishes in the Caribbean and is Puerto Rico’s largest export crop. Serve this with a rice dish from Chapter 13.
1 (4½-pound [2 kg]) duckling
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons (30 mL) unsalted butter
¾ cup (177 mL) dark rum, divided
1 cup (236 mL) unsweetened pineapple juice (fresh preferred), divided
1 habanero chile, stem and seeds removed, minced
1 cup (236 mL) Classic Chicken Stock (page 46)
2 cups (473 mL) chopped fresh pineapple or unsweetened canned pine- apple
2 teaspoons (10 mL) arrowroot
¼ cup (59 mL) cold water
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons (30 mL) unsalted butter
¾ cup (177 mL) dark rum, divided
1 cup (236 mL) unsweetened pineapple juice (fresh preferred), divided
1 habanero chile, stem and seeds removed, minced
1 cup (236 mL) Classic Chicken Stock (page 46)
2 cups (473 mL) chopped fresh pineapple or unsweetened canned pine- apple
2 teaspoons (10 mL) arrowroot
¼ cup (59 mL) cold water
1.
Preheat the oven to 325°F (165°C).
Preheat the oven to 325°F (165°C).
2.
Pull any loose fat from the cavity of the duckling and prick the fatty parts all over with a fork. Season with salt and pepper. Heat the butter in a heavy casserole large enough to hold the duckling comfortably. Add the bird and brown it all over. Remove the duck from the casserole and discard all the fat left behind.
Pull any loose fat from the cavity of the duckling and prick the fatty parts all over with a fork. Season with salt and pepper. Heat the butter in a heavy casserole large enough to hold the duckling comfortably. Add the bird and brown it all over. Remove the duck from the casserole and discard all the fat left behind.
3.
Return the duckling to the casserole with ½ cup (118 mL) of the rum and ½ cup (118 mL) pineapple juice. Cover and bake for 1 hour and 15 minutes. Transfer the duckling to a serving platter, carve it, and keep it warm.
Return the duckling to the casserole with ½ cup (118 mL) of the rum and ½ cup (118 mL) pineapple juice. Cover and bake for 1 hour and 15 minutes. Transfer the duckling to a serving platter, carve it, and keep it warm.
4.
Discard all the fat from the casserole. Add the remaining ¼ cup (59 mL) of rum to the casserole and stir to scrape up all the brown bits. Transfer the run to a saucepan. Add the remaining pineapple juice, habanero, and chicken stock, and cook over a high heat until the liquid is reduced to 2 cups (473 mL). Adjust the seasoning as needed, add the chopped pineapple, reduce the heat to very low, and cook for 5 minutes.
Discard all the fat from the casserole. Add the remaining ¼ cup (59 mL) of rum to the casserole and stir to scrape up all the brown bits. Transfer the run to a saucepan. Add the remaining pineapple juice, habanero, and chicken stock, and cook over a high heat until the liquid is reduced to 2 cups (473 mL). Adjust the seasoning as needed, add the chopped pineapple, reduce the heat to very low, and cook for 5 minutes.
5.
Mix the arrowroot with the cold water and stir this mixture into the sauce. Cook just long enough to slightly thicken the sauce. Serve separately to accompany the duckling and rice.
Twice-Cooked Spicy ChickenMix the arrowroot with the cold water and stir this mixture into the sauce. Cook just long enough to slightly thicken the sauce. Serve separately to accompany the duckling and rice.
Yield: 4 Servings
Heat Scale: Mild
This is a great dish for those who can’t handle a lot of heat. Chicken dishes are very popular all over the Caribbean. They are especially popular in Trinidad and Tobago, as evidenced by the number of fast-food shops that sell them. The best “fast food” chicken I ever had was at one of Marie Permenter’s Royal Castle restaurants in Trinidad. In this recipe, the chicken is prepared home style, and the phrase “twice-cooked” refers to the browning and then the baking. (Note: This recipe requires advance preparation.)
½ cup (118 mL) plus 1 tablespoon (15 mL) Trinidad Herb Seasoning Paste (page 8), divided
1 cup (236 mL) water
1 (4-5 pound [1.82-2.27 kg]) chicken, cut up
3 tablespoons (45 mL) vegetable oil
2 tablespoons (30 mL) butter
1 tablespoon (15 mL) brown sugar
2 cloves garlic, peeled and crushed
1 tablespoon (15 mL) Worcestershire sauce
2 tablespoons (30 mL) tomato paste
2 seasoning peppers (or substitute yellow wax hot), stems and seeds removed, chopped
2 onions, peeled and sliced into rings
½ cup (118 mL) dry sherry
1 cup (236 mL) water
1 (4-5 pound [1.82-2.27 kg]) chicken, cut up
3 tablespoons (45 mL) vegetable oil
2 tablespoons (30 mL) butter
1 tablespoon (15 mL) brown sugar
2 cloves garlic, peeled and crushed
1 tablespoon (15 mL) Worcestershire sauce
2 tablespoons (30 mL) tomato paste
2 seasoning peppers (or substitute yellow wax hot), stems and seeds removed, chopped
2 onions, peeled and sliced into rings
½ cup (118 mL) dry sherry
1.
Combine ½ cup (118 mL) of the seasoning paste with the water to make a marinade. Pierce the chicken pieces with a fork and toss them in the marinade. Allow the chicken to marinate for at least 4 hours.
Combine ½ cup (118 mL) of the seasoning paste with the water to make a marinade. Pierce the chicken pieces with a fork and toss them in the marinade. Allow the chicken to marinate for at least 4 hours.
2.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
3.
Remove the chicken from the marinade and pat it dry. In a frying pan, heat the oil and butter over medium heat and add the brown sugar. Cook, stirring constantly, for 1 minute. Add the chicken and sauté until brown, about 5 to 7 minutes.
Remove the chicken from the marinade and pat it dry. In a frying pan, heat the oil and butter over medium heat and add the brown sugar. Cook, stirring constantly, for 1 minute. Add the chicken and sauté until brown, about 5 to 7 minutes.
4.
Add the remaining seasoning paste, garlic, Worcestershire sauce, tomato paste, peppers, onions, and sherry, stir well, and cook over medium heat for about 5 minutes.
Add the remaining seasoning paste, garlic, Worcestershire sauce, tomato paste, peppers, onions, and sherry, stir well, and cook over medium heat for about 5 minutes.
5.
Transfer the mixture to a casserole dish and bake, uncovered, until well-browned, about 30 to 40 minutes.
Spicy Plantation ChickenTransfer the mixture to a casserole dish and bake, uncovered, until well-browned, about 30 to 40 minutes.
Yield: 4 servings
Heat Scale: Medium
When I was in Jamaica shooting a video documentary, I ate a great meal prepared by Chef André Niederhauser of the Harmony Hall Restaurant in Ocho Rios. He recommends cooking this chicken on a rotisserie, but roasting it in the oven will also work. The key to success with this dish is basting the chicken as many as 20 times during the cooking. (Note: This recipe requires advance preparation.)
½ cup (118 mL) chopped green onions
3 whole cloves
1 (4½-pound [2 kg]) chicken, left whole
Salt, to taste
1 tablespoon (15 mL) ground allspice
¼ cup (59 mL) honey
¼ cup (59 mL) lime or lemon juice
1 Scotch bonnet chile, seeds and stem removed, minced very fine (or substitute 1 habanero)
½ cup (118 mL) butter, melted
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) commercial demi-glace
3 whole cloves
1 (4½-pound [2 kg]) chicken, left whole
Salt, to taste
1 tablespoon (15 mL) ground allspice
¼ cup (59 mL) honey
¼ cup (59 mL) lime or lemon juice
1 Scotch bonnet chile, seeds and stem removed, minced very fine (or substitute 1 habanero)
½ cup (118 mL) butter, melted
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) commercial demi-glace
1.
Combine the green onions and cloves and spread them over the chicken, inside and out. Cover the chicken and marinate it in this mixture overnight in the refrigerator. Remove the chicken and season it lightly with salt.
Combine the green onions and cloves and spread them over the chicken, inside and out. Cover the chicken and marinate it in this mixture overnight in the refrigerator. Remove the chicken and season it lightly with salt.
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