Zesty barbecued chicken and low country style beans, brings a taste of the south to your table.
|2||Maple Leaf Prime Naturally® Whole Chickens, cut into pieces OR 1 Package Maple Leaf Prime Naturally®|
|1 tsp||(5 mL) Vegetable oil|
|2||Red chilies, chopped|
|1||Small red onion, grated|
|4||Cloves garlic, minced|
|1 tbsp||(15 mL) Grated fresh ginger|
|1 cup||(250 mL) Ketchup|
|1/4 cup||(60 mL) Cider vinegar|
|1/4 cup||(60 mL) Brown sugar|
|2 tsp||(10 mL) Smoked chipotle powder|
|RICE & BEANS:|
|2 tbsp||(30 mL) Vegetable oil|
|1||Onion, finely chopped|
|1||Clove garlic, minced|
|2 cups||(500 mL) Basmati rice, rinsed|
|4 cups||(1 L) Chicken stock|
|2 tbsp||(30 mL) Tomato paste|
|1 tsp||(5 mL) Salt|
|1||(19 oz/540 mL) Can red kidney beans, drained and rinsed|
HEAT oil in a saucepan over medium-high heat. Add chilies, onion, garlic and ginger. Stir in ketchup, cider vinegar, brown sugar and chipotle powder. Cook until sugar has dissolved, about 5 minutes. Remove from heat.
PREHEAT BBQ to medium-high.
GREASE grill and cook chicken for 10-15 minutes, basting with sauce and turning occasionally. Cook until chicken has reached an internal temperature of 185°F (85°C).
HEAT oil in a medium saucepan over medium-high heat, add onions and cook for 2-3 minutes. Add garlic and continue to cook for 1 more minute. Stir in rice and cook for 1 minute.
ADD chicken stock, tomato paste and salt. Bring to a boil, reduce heat, cover and cook for 15 minutes. Remove from heat and allow to stand for 15 minutes. Fluff with a fork and fold in beans.
SERVE chicken over rice.
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