Ingredients
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4 chicken pieces (light or dark, your choice)
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4 tablespoons butter
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2 cloves garlic, minced
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1 1/2 teaspoons black pepper
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1 teaspoon paprika
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1/2 teaspoon thyme
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1/2 teaspoon oregano
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1/2 teaspoon parsley
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1/2 teaspoon garlic powder
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1/2 bay leaf, crushed (don't use the "spine"!)
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1/4-1/2 dried chili, crushed (or more)
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1/2 teaspoon salt
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1/2 teaspoon Tabasco sauce (or hot sauce of choice)
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2 teaspoons brown sugar
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3 ounces cans tomato paste
Instructions
- Saute chicken pieces in a skillet with butter and garlic until chicken and garlic are nicely browned.
- In the meantime, preheat oven to 350 degrees F and prepare the voodoo rub: Combine black pepper, paprika, thyme, oregano, parsley, garlic powder, crushed bay leaf, crushed dried chile, salt, Tabasco, brown sugar and tomato paste in a small bowl.
- Remove chicken from skillet and coat with voodoo rub (tomato paste mixture).
- Test your heat tolerance first!
- Bake covered at 350 degrees for 45 minutes to an hour (depending on which chicken pieces you're using).
- Alternatively, after sauteeing with garlic, this chicken can be grilled with the voodoo rub.
- I like to serve with plain white rice spiked with sliced scallions.
- Oh, and remember not to rub your eyes after handling that chile- or wear gloves while crushing!