Recipe by EdsGirlAngie
Take up some of your sweet time with this peppery, garlicky, sweetish and spicy all-in-one entree. The voodoo rub also livens up mild white fish, such as orange roughy (being a "pesco-vegetarian", this is how I eat it). Plus it's tasty on the grill, too. By the way, this is the Stevie Ray Vaughan version ...
Top Review by Jamie Renee
one word, YUM! I used chicken breasts because I hate picking meat off bones. I love lots and lots of herbs and spices on things and this was great. I can't wait to experiment with other meats!
- 4 chicken pieces (light or dark, your choice)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons black pepper
- 1 teaspoon paprika
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon garlic powder
- 1⁄2 bay leaf, crushed (don't use the "spine"!)
- 1⁄4-1⁄2 dried chili, crushed (or more)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Tabasco sauce (or hot sauce of choice)
- 2 teaspoons brown sugar
- 3 ounces cans tomato paste
Directions See How It's Made
- 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!