4 large chicken leg quarters (5 lbs)
1 tbsp olive oil
1 tbsp chicken seasoning
1 tsp seasoned salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp allspice
½ tsp paprika
2 tbsp fresh green seasoning (optional, but recommended)
½ cup BBQ sauce (split in half)
¼ cup honey
1) Preheat your oven to 375 degrees. Separate the legs from the thighs, clean, and pat dry your chicken. (My chicken leg quarters came with the spine still attached; I cut those off. Removing the skin is optional.)
2) Drizzle the olive oil over the chicken, then season with all of the powdered seasonings. Also season with the fresh green seasoning (if you have it) and half of the BBQ sauce (your favorite store-bought brand is fine). Note: There is a green seasoning recipe on my cookbook, Island Soul Recipes Vol. 1.
3) Place the chicken on a foil-lined tray and bake at 375 degrees uncovered for 1 hour and 30 minutes. Baste the chicken with the liquid it produced on its own every 30 minutes. (You can choose to flip the chicken each time you baste, but it’s optional. Just make sure the chicken is right-side-up for the last 30 minutes and until the cooking process is complete.)
4) After 1 hour and 30 minutes, pour the liquid from the baking tray into a bowl with the other half of the BBQ sauce. Add the honey and mix well. Evenly pour the mixture over each piece of chicken.
5) Place the chicken back in the oven for another 15 minutes. Let it rest on the stove top for 3-5 minutes before serving.
2 cups Jasmine rice
1 cup garden duo frozen vegetables
2 tbsp butter
1.5 tbsp green seasoning (optional, but recommended)
3 cups of warm chicken stock, vegetable stock, or water (if you’re not using green seasoning, definitely opt for stock instead of water)
1 tsp salt
1 tsp all-purpose seasoning
1 tsp turmeric powder
½ tsp Bijol (or additional turmeric powder)
1) Place a medium-sized pot on medium heat, and melt the butter in the pan.
2) Sauté the green seasoning in the melted butter for 30 seconds. (If you’re not using green seasoning, skip the step.)
3) Add the frozen vegetables to the pot and sauté for about 30 seconds.
4) Add the rice to the pot and stir until the grains become well-coated.
5) Add the stock or water to the pot and stir.
6) Add the salt, all-purpose, and turmeric/Bijol to the pot and stir. Allow the pot to come to a boil for a few minutes.
7) Once the rice has boiled for a few minutes, begins to swell, and the water begins to reduce, cover the pot, and turn the heat down to low.
8) Let the rice steam for about 25 minutes. Then, turn off the heat, but leave the rice on the warm burner covered for at least 10 minutes before you fluff and serve.