fiery chicken and rice


I’m tired of the normal chicken and rice…..so I dug around to figure out what I could make to spice it up….this is what I’ve come up with.

1 cooked chicken, pulled and shredded and chopped into small chunks.
8 cups cooked rice.

Now for the sauce.

5 Habanero peppers (I used 7. Chopped and seeded)
3 cans pineapple chunks
2 Tablespoons oil (I used grapeseed oil)
1 small onion, chopped
2-3 cloves of garlic, chopped
1 Cup apple cider vinegar
2 Tablespoons Pear honey (could use molasses or honey I guess)
2 Tablespoons Worcestershire sauce
2 Tablespoons mustard (any kind, I used dijon)
1 Tablespoon cumin
1/4 cup brown sugar
1/4 cup orange juice
1 teaspoon salt (I didn’t use it)

To make the sauce, start by heating up your oil in a large pan. Add the onion, garlic, and peppers and sautee for 3-5 minutes on medium heat until they are soft. Then add the pineapple and stir for 5 more minutes.

After 5 minutes, add everything else.

Then let the sauce simmer on low for 15-20 minutes. It should reduce by about 1/4, but keep a close eye on it so it doesn’t burn or scorch! Stir it every 1-2 minutes.

You can thick it further if it’s not to your liking, by using 1 tablespoon of flour with 1 tablespoon of water to make a slurry. Then stir it in a little at a time to get it just right.

Toss your checking into the sauce, and toss to coat. Then add the 8 cups of rice and toss to coat.

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