1,001 Best Hot and Spicy Recipes (79 page)

 

1.
Heat the oil in a large, deep saucepan over high heat and brown the chicken. Reduce the heat to medium-high, add the onions, green onions, and garlic, and cook until soft. Add the curry paste, allspice, water, vinegar, thyme, parsley, and chickpeas. Reduce the heat to low, cover, and cook for 40 minutes. Add the carrot, chayote or zucchini, and habanero and cook until the vegetables are tender, about 10 to 15 minutes. Serve hot.

Yield: 6 servings

Heat Scale: Medium

 

4 tablespoons (60 mL) butter, divided
6 large chicken breasts (4-5 pounds [1.82-2.27 kg] total)
Juice of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 callaloo leaves (or substitute 6 spinach leaves)
6-8 (1-inch [2.5 cm]) slices papaya
½ teaspoon (2.5 mL) minced Scotch bonnet chile (or substitute habanero)
3 chives, chopped
2 tablespoons (30 mL) grated fresh ginger
1 onion, peeled and chopped
½ cup (118 mL) Classic Chicken Stock (page 46)
½ cup (118 mL) La Grenade liqueur
1 teaspoon (5 mL) Worcestershire sauce
1 teaspoon (5 mL) cornstarch
1 teaspoon (5 mL) rum
4 teaspoons (20 mL) soy sauce
½ teaspoon (2.5 mL) grated nutmeg

 

1.
Preheat the oven to 350°F (180°C). Grease a baking dish with 2 tablespoons (30 mL) of the butter.

2.
Remove the skin from the chicken breasts and wash the breasts with the lemon juice. Flatten them with a mallet and season them with salt and pepper.

3.
Spread the callaloo leaves on the bottom of the prepared baking dish. Spread the chicken breasts over the leaves. Add the papaya slices, chile, chives, ginger, and onion. Cover the dish with aluminum foil and bake for 30 minutes.

4.
In a saucepan, combine the chicken stock, liqueur, Worcestershire sauce, the remaining 2 tablespoons (30 mL) butter, the cornstarch, the rum, the soy sauce, and the nutmeg. Cook over medium heat for 5 minutes.

5.
Remove the chicken breasts from the baking dish and arrange them on a platter over a bed of rice. Pour the sauce over them and serve hot.

Yield: 4-6 servings

Heat Scale: Medium

 

1 cup (236 mL) Bonney Bajan Seasoning (page 9)
2 pounds (1.1 kg) chicken parts, poked all over with a fork
2 cups (473 mL) vegetable or corn oil
1 cup (236 mL) all-purpose flour
½ teaspoon (2.5 mL) baking powder
Salt, to taste
½ teaspoon (2.5 mL) freshly ground black pepper

 

1.
In a bowl, combine the seasoning and the chicken. Marinate it in the refrigerator for 1 hour or longer.

2.
Heat the oil in a frying pan over medium heat. In a bowl, combine the flour, baking powder, salt, and pepper. Remove the chicken pieces from the refrigerator and pat them dry with paper towels. Separate some of the skin from the chicken pieces and place some of the marinade between the skin and meat. Coat the chicken with the flour mixture.

3.
Fry the chicken until cooked through and golden brown on both sides, 15 to 20 minutes. Serve hot.

Yield: 4 serves

Heat Scale: Medium

 

¼ cup (59 mL) peanut oil
3 boned chicken breasts, thinly sliced (1-2 pounds [454 g-1.1 kg])
½ cup (118 mL) chopped onion
3 green onions, chopped, white and green parts included
1 cup (236 mL) peeled and coarsely chopped cucumber
1 cup (236 mL) coarsely chopped carrots
1 (8-ounce [224 g]) can water chestnuts, drained and sliced
1 cup (236 mL) sliced mushrooms
1 (8-ounce [224 g]) can bamboo shoots, drained and chopped
2 teaspoons (10 mL) salt
2 tablespoons (30 mL) commercial habanero hot sauce (or a habanero hot sauce from Chapter 2)
¾ cup (177 mL) whole roasted cashews
2 tablespoons (30 mL) butter or vegetable oil

1.
Heat the peanut oil in a heavy frying pan or wok over high heat. Add the chicken and stir-fry for 3 minutes. Add the onion, green onions, cucumber, carrots, water chestnuts, mushrooms, bamboo shoots, and salt and cook, stirring constantly, for about 5 minutes longer. Pour the hot sauce over the mixture and cook without stirring for 1 more minute.

2.
Meanwhile, sauté the cashews in a little butter or oil until golden brown.

3.
Pile the chicken-vegetable mixture into a warmed serving dish and top it with the cashews. Serve with rice.

Yield: 6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) lime juice, divided
1 (4-pound [1.82 kg]) chicken, cut into serving pieces
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 medium onion, peeled and thinly sliced
1 clove garlic, peeled, crushed, and chopped
1 green bell pepper, stem and seeds removed, chopped
1 tablespoon (15 mL) commercial habanero hot sauce (or a habanero hot sauce from Chapter 2)
3 tablespoons (45 mL) vegetable oil
½ teaspoon (2.5 mL) annatto seeds
2 cups (473 mL) uncooked long-grain rice
1 cup (236 mL) sliced mushrooms, sautéed in butter
1 tablespoon (15 mL) tomato sauce
1 (2-3 inch [5-7.5 cm]) piece lemon peel
1 teaspoon (5 mL) sherry
4 cups (.95 L) Classic Chicken Stock (page 46)
3 tablespoons (45 mL) gold Jamaican rum

 

1.
In a shallow baking dish, squeeze 1 tablespoon (15 mL) of the fresh lime juice over the chicken pieces, then sprinkle them well with the salt and pepper. Add the onion, garlic, green bell pepper, and hot sauce. Cover and refrigerate for up to 24 hours.

2.
Shake the seasoning off the chicken and reserve it. Pat the chicken pieces dry with paper towels.

3.
In a heavy-bottomed casserole, heat the oil and annatto seeds over high heat until the oil turns red. Discard the seeds. Add the chicken pieces to the oil and sauté until browned. Remove the chicken from the pan and set it aside.

4.
To the casserole, add the uncooked rice and the reserved seasoning and sauté, stirring, until the oil is absorbed. (Be careful that the rice does not burn.) Add the mushrooms and return the chicken pieces to the casserole. Add the tomato sauce, the lemon peel, the remaining lime juice, the sherry, and the chicken stock. Taste for seasoning and make any necessary corrections. Cover and simmer gently until the rice is cooked, the chicken is tender, and the liquid has been absorbed,, about 40 minutes. Add the rum and cook, uncovered, for about 5 minutes longer.

Yield: 6 servings

Heat Scale: Medium-Hot

 

¼ cup (59 mL) golden raisins
¼ cup (59 mL) soy sauce
2 habanero chiles, stems and seeds removed, chopped
4 cloves garlic, peeled and chopped
2 tablespoons (30 mL) minced ginger
2 teaspoons (10 mL) ground coriander
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cloves
Juice of 2 limes
⅓ cup (79 mL) vegetable oil
6 whole quails

 

1.
In a bowl, soak the raisins in the soy sauce for 15 minutes to soften. In a blender or food processor, combine the raisins and soy sauce with the chiles, garlic, ginger, coriander, turmeric, cinnamon, cloves, and lime juice and purée until smooth. With the machine running, add the oil a little at a time.

2.
Place the quail in a nonreactive pan or a large plastic bag. Add the marinade and marinate for 24 hours, or just overnight if you are strapped for time.

3.
Build a fire with pecan or fruitwood in the smoker and bring the smoke to 200 to 220°F (100 to 110°C). Place the quail on a rack in the smoker and smoke until the leg bones move easily, about 1 to 2 hours. Alternatively, smoke-grill the quail over a hot fire for about 15 minutes, turning often. In either case, the internal temperature should reach 160°F (75°C).

Yield: 4 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) butter
1 small onion, peeled and chopped
4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
½ cup (118 mL) chopped celery
3 cups (708 mL) coarsely crumbled corn bread
½ cup (118 mL) roasted pine nuts
1 teaspoon (5 mL) fresh thyme, chopped
1 teaspoon (5 mL) fresh sage, chopped
½ cup (118 mL) chicken broth
1 cup (236 mL) saguaro cactus jam
4 Cornish hens

 

1.
Preheat the oven to 350°F (180°C).

2.
In a saucepan, melt the butter over medium heat. Add the onion and sauté until soft. Transfer the onion to a bowl. Add the chiles, celery, cornbread, pine nuts, thyme, and sage and mix thoroughly. Add enough broth to moisten but not saturate the mixture and mix well.

3.
Stuff the hens with the mixture and close the openings. Spread the jam over the hens and roast them for 1 hour, basting with additional jam.

4.
To serve, carefully cut each hen in half to expose the stuffing. Serve additional jam warm on the side, along with a sauce or salsa or two selected from Chapter 2.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) lime juice
6 jalapeño chiles, stems and seeds removed, chopped
2 fresh tomatillos
1½ teaspoons (7.5 mL) sugar
2 cloves garlic, peeled and chopped
¾ cup (177 mL) chopped fresh cilantro
2 tablespoons (30 mL) vegetable oil
½ teaspoon (2.5 mL) ground coriander
¼ teaspoon (1.25 mL) ground white pepper
4 small turkey legs

 

1.
In a blender or food processor, combine all the ingredients except the turkey and purée until smooth, adding some water if necessary, to make a sauce.

2.
Bring the turkey to room temperature and gently loosen the skin without tearing it. Brush the sauce over the legs and under the skin, reserving any remaining sauce. Allow the turkey to sit at room temperature for an hour.

3.
Grill the turkey legs over a medium fire, basting regularly with the sauce. Cook for 30 minutes, turning often, or until the internal temperature of the legs reaches 160°F (75°C) for medium.

Yield: 6 servings

Heat Scale: Mild

 

1 medium onion, peeled and chopped fine
1 tablespoon (15 mL) vegetable oil, plus more for deep frying
4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
3 cups (708 mL) diced cooked chicken
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cloves
1 small orange, peeled, seeded, and chopped
6 flour tortillas
1 cup (236 mL) grated Monterey Jack cheese
Chopped lettuce for garnish
Chopped tomatoes for garnish

 

1.
Preheat the oven to the lowest setting.

2.
In a large skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add the onion and sauté it until soft. Add the chiles, chicken, cinnamon, and cloves and sauté for an additional 5 minutes. Add the chopped orange and mix well.

3.
Wrap the tortillas in a moist towel and place them in the oven to soften. Place approximately ½ cup (118 mL) of the chicken mixture in the center of each tortilla and top with cheese. Fold each tortilla like an envelope and secure them with toothpicks.

4.
Heat the oil for deep frying to 375°F (190°C). Deep-fry the chimichangas, one at a time, until well browned. Drain on paper towels and remove the toothpicks.