Smoke Paprika and Thai Chile Chicken Kebobs
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
½ cup of olive oil
3 tablespoons of lime juice
1 tablespoon of hot smoked paprika
1 tablespoon of cumin
2 teaspoons of cayenne
1 teaspoon of red chili flakes*
¼ cup of cilantro, chopped
1 scallion
1 Thai chili pepper
1 teaspoon of sea salt
Black pepper
2 large chicken breasts, cut into 2 x 1 inch pieces
1 red pepper, cut into 1 ½ inch pieces
2 onions, cut into 1 ½ inch pieces
Equipment:
Metal or wooden skewers (If using wooden skewers, soak them in water for a half and hour before grilling.)
A grill
For the Rice:
1 tablespoon of butter
1 cup of basmati or jasmine rice
2 cups of chicken broth (if you use low sodium broth, don’t forget to season your liquid)
1 ½ heaping teaspoons of turmeric
For the chile flakes:
a mix of jalapenos, habaneros, and red chiles, or just one type of chile
Instructions:
Instructions:
Combine the olive oil, lime juice, hot paprika, cumin, cayenne, chili flakes, cilantro, scallion, Thai pepper, salt and black pepper in a blender or food processor.
Chop the chicken into 1-inch cubes and discard any fat. Place the chicken in a large, resealable plastic bag with the marinade. Refrigerate for an hour or as long as overnight.
Preheat grill and thread chicken on a skewer along with your favorite vegetables. I like red pepper and onion, but other options are: zucchini, mushrooms, summer squash and cherry tomatoes. Grill the kabobs until chicken is done, about 10-15 minutes and flipping once halfway through.
Turmeric Rice:
In a medium saucepan melt the butter over medium heat and add the rice. Stir the rice until it becomes translucent, approximately 1 minute. Add the chicken broth and turmeric, and bring to a boil. Cover the pan and reduce the heat to low. Cook for 15 minutes and then turn the heat off and let sit for 20 minutes. Fluff with a fork and serve with the chicken skewers.
Homemade Dried Chile Flakes:
Preheat the oven to the lowest setting, either 150 degrees or 200 degrees. Wash and dry the hot peppers very well. Cut the top off of the peppers and cut them in half vertically. Bake for 1 hour, or until the peppers are brittle and crumble easily. Store in a jar.
From womenio.com