Hot Bajan Chicken

This recipe can be very spicy due to the Habaneros.

Ingredients:

• 4-5 Chicken Breasts, cut into 1" strips or cubes.
• 4 Habaneros, finely chopped - yes, I said four!! Or, about 6-8 jalapenos.
• 2-4 jalapenos, finely chopped
• 6 scallions, finely chopped
• 6 cloves garlic, finely chopped
• 2 Basil leaves, finely chopped
• 1/2 Lemon or Lime squeezed until it screams

• 1 egg
• 3-4 Tablespoons Lite Soy Sauce
• 1+ Tablespoon Frank's Hot Sauce (or similar Hot Sauce)

• 1 cup Flour to coat chicken
• 1/2 cup Corn Meal to coat chicken
• 1 cup Bread crumbs to coat chicken (Or, finely crushed plain corn flakes.)
• About 2 cups vegetable oil to deep fry chicken
• Serve with yellow rice and corn, or corn on the cob.

Directions:

• Cut chicken breasts into 1" strips or cubes, depending on your preference.
• Boil chicken for 20 minutes, while you are making the marinade.
• If you are making yellow rice, start it cooking now.
• While that's cooking, pour yourself a glass of Mt Gay Bajan Rum and coke, but don't get carried away!! Things move pretty fast once the oil is hot and the chicken is boiled.
• Start heating the Vegetable oil in a large pot, or Fryer on medium heat. I use a stock pot with high sides to avoid splattering. This is just to get it warm so you don't have to wait too long to get it really hot later on. There should be at least 1" of oil in bottom of pot. Enough to cover the chicken at least halfway.
• Very Finely dice all ingredients (habanero, jalapenos, garlic, scallions, basil), mix with hot sauce, Soy Sauce, screaming lemon juice, and the egg. Whisk until completely combined. You want very small pieces to stick to the chicken.
• (Optional - place all of the vegetables into a food processor and chop them finely, or even into a slightly liquefied mixture.)
• Put flour, corn meal, breadcrumbs into a large plastic bag and mix well.
• Chicken should be done by now, but if not, have another rum and coke. Remove and drain chicken and allow to cool.
• Combine chicken and marinate mixture in a bowl and mix well to coat chicken. NOTE: You can leave the chicken in the marinate for up to 24 hours and then heat the oil to deep fry it at a later time. Refrigerate and cover until ready for use. It's best to heat the marinade and chicken mixture up before coating.
• Pour off extra Soy Sauce mixture and pour the well coated contents into the Flour mixture in a large gallon baggie.
• Shake and kneed until all pieces are covered in flour mixture. Allow to sit in flour mixture for at least 2 minutes. NOTE: Best to keep it coated for 5-10 minutes before deep frying, but depends on your time limits.
• Oil needs to be HOT! Place as many coated pieces of chicken into the hot oil as you can get to cook them all evenly, without splashing the hot oil over your feet and arms or setting the kitchen on fire. Cook chicken in the hot oil and turn to make sure the coating is cooked and crunchy.
• Dry chicken on paper towels.
• Serve right away.

Serve with Yellow Rice and corn, or corn on the cob, more Bajan rum and enjoy the evening.

Note: Bajan means it is from Barbados where the BEST Rum is made!!

Mexican Red Posole

Ingredients:

• 1 large can white hominy, drained
• 1 can pinto beans, drained
• 1-1/2 pork tenderloin cut into 1 to 1-1/2 inch cubes
• 8 cloves garlic sliced
• 1 large onion diced
• 1 teaspoon ground cumin
• 2 Tbsp of dry Mexican oregano (Mexican oregano, but not the kind you smoke)
• 1 large can Mexican Red Enchilada Sauce

 Directions:

1. Use a large pot and sear the meat cubes in olive oil until brown.
2. In a frying pan, saute the onions until translucent (whatever the heck that means - cook them until they are cooked!) and add the garlic during the last 2 minutes. Add to pork.
3. Add rest of ingredients into pot, bring to a boil.
4. Reduce heat to low and simmer, stirring occasionally, for at least 1 hour.

 Serve with warm tortillas and shots of tequila.