2 Tbsp of ground allspice
1 dried chipotle pepper
2 bunch of green onions, roughly chopped
4 limes, juiced and zested
¼ cup of molasses or honey
½ cup of olive oil or vegetable oil
1 lb(s) chicken, cut into 4 pieces (2 breasts and 2 legs)
½ sticks of butter
1 cup of brown rice
2 cup of chicken stock or water
salt and pepper
1. Place allspice, chipotle pepper, green onions, limejuice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Wrap with plastic wrap or place in freezer bags and marinate in the fridge for at least 2 hours.
2. Preheat a grill, barbecue or oven. When grill is hot, place chicken pieces on it, skin side down. Turn chicken after 10 minutes and continue cooking the other side for another 10 minutes or so, until done. If the grill flames up, or chicken chars, splash with water until the flare-up subsides.
1. While the chicken marinades, and when it’s almost time to eat, make the rice. Begin by melting the butter in a medium saucepot over a medium-high heat. Continue simmering the butter until it begins to foam. Swirl gently until you see golden brown particles on the bottom. Immediately add the rice grains and stir well. This will toast them adding a layer of nutty flavour and will also prevent the butter from heating up too much and burning. Turn the heat down to low. Add the stock, season and simmer for 30 to 40 minutes until tender.