Jerked Chicken Coconut Lime Rice Pitas

 

Jerked Chicken Coconut Lime Rice Pitas

I have an abundance of hot peppers and hot rub. Scientific studies show that hot peppers reduce high blood pressure, chronic pain from arthritis and produce an endorphin rush to fight depression. The innate ability to spin anything in the direction I so desire, such as drinking red wine to lower my already rock bottom cholesterol, has me capitalizing on these little devils. In other words, I have decided that despite not suffering from any of these symptoms, an ounce of capsaicin is better than going to see my doctor, unless it's Dr. McHottie but I save the 'spine out of whack' condition just in case I feel like getting abused and twisted like Gumby in his Ecru Room of Pain.

Pita Assembly:

Fried Pita
Sour Cream
Coconut Lime Rice
Jerked Chicken
Jalapeno, fresh and sliced
Lettuce, shredded
Cilantro, coarsely chopped
Lime wedges

Open pita, schmear bottom with sour cream, then rice, then chicken, add some fresh jalapenos (if you want - me want), shredded lettuce, chopped red onion, cilantro, squeeze of lime.

Jerked Chicken

3 pounds of chicken drumsticks and thighs (leave the skin on, pick it out later)
2 TBSP honey
2 TBSP of hot pepper rub (I have no friggin idea what is in the one I chose, but it smelled like fire)
1 tsp. kosher salt
1/2 tsp. ground cloves
1/2 tsp. whole allspice crushed

Put the chicken in a crock pot, add honey, rub, salt, ground cloves and allspice. Cook on low for 6 hours.

When done, taste the juice - add more spice if you want. If it's too hot, tough. Remove the bones, gnarly chicken parts and skin. I bet if you felt a cold coming on and you drank that juice, you'd be cured in seconds, it's THAT good.

Coconut Lime Rice

1 TBSP canola oil
1 cup Basmati Rice
1/2 tsp. kosher salt
1 cup chicken stock
1 cup coconut milk
1 TBSP lime zest

Heat a sauce pan over medium high heat, add canola oil. Add rice and stir until opaque (the rice will be translucent at first, keep stirring and have your other ingredients ready). Add salt, stock and coconut milk. Cover, turn heat to low and simmer for 17 minutes (not 16, not 18, pay attention). After 17 minutes, stir in lime zest.

Pitas
Pitas, sliced in semi-circles
Canola oil

Cut pitas in half, heat oil on high in skillet. Fry pitas for 1 - 2 minutes in hot oil until golden brown. This moves quickly, as should you.