- 2lbs Boneless Skinless Chicken Thighs
- 1/2 Teaspoon Peri-Peri Powder
- 1 can Petite Chopped Tomatoes
- 2 Red Bell Peppers, chopped
- 1 Jalapeno, sliced WITH SEEDS
- 2 Green Peppers
- 6 cloves Garlic
- 1/4 cup Brown Sugar
- 1/2 cup Raw Honey
- 1 Hot Kielbasa Link, sliced
- 5 shots Hot Sauce
- 2 Bay Leaves
- 3 tablespoons Apple Cider Vinegar
- 2 cups Strong Black Coffee
- 2 tablespoons Soy Sauce
- 2 tablespoons Butter
- 3 cups Medium to Long Grain Rice, uncooked
- Layout chicken thighs and season with salt and pepper. Add the Hot Kielbasa. Bake at 400F for 18 minutes. Remove from oven and reserve rendered fat.
- Add butter to large sauce pan. Add all chopped peppers and Jalapeno. Saute until soft.
- Add tomatoes, hot sauce, garlic, Peri-peri, soy sauce, vinegar, coffee, brown sugar and bay leaves to the sauce pan. Bring to a boil and lower heat to simmer for 30 minutes. While it simmers, cut up the chicken into bite-sized chunks.
- Using a rice cooker, wash your rice 3 times. Then add the render chicken fat to the rice. Stir it up and then add 3 cups of water. Set to cook. (You can also do this on the stovetop in a covered pot.)
- Once rice is done, mix the chicken, kielbasa, rice, honey, and the sauce into a very large mixing bowl or pot. Stir it all together and then test for seasoning. Add salt as needed.
- Serve with Garlic Yogurt Sauce drizzled on top as a condiment.