Anne's chicken will pack a punch of flavor at your summertime feasts!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3mPgV7tTwo premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Grilled Jerk-Style Chicken and Coconut Rice Pilaf with PeasRECIPE COURTESY OF ANNE BURRELLLevel: EasyTotal: 1 hr 15 min (includes marinating time)Active: 40 minYield: 2 servingsIngredientsChicken:3 cloves garlic, smashed and chopped1/2 fresh habanero chile, seeded and coarsely chopped1/2 medium onion, cut into a small dice1 tablespoon Chinese five-spice powder1 teaspoon celery salt1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon dried thymeFreshly grated nutmeg (about 1/4 teaspoon)Freshly ground black pepper1/2 cup soy sauce2 tablespoons canola oil2 tablespoons malt vinegar3 scallions, whites thinly sliced, greens cut on the bias and reserved for garnish1/2 chicken, cut into breast and leg quartersRice:Canola oil, for cooking1/2 medium onion, slicedKosher salt1 cup long-grain white rice1 cup chicken stock1 cup coconut milk2 to 3 sprigs fresh thyme, tied with twine2 bay leavesHalf a 15-ounce can pigeon peas, drained1/2 cup fresh cilantro leaves, roughly choppedDirectionsSpecial equipment: kitchen twineFor the chicken: Preheat the oven to 400 degrees F.Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #GrilledJerkStyleChickenAndCoconutRicePilafWithPeasHow to Make Grilled Jerk-Style Chicken with Anne Burrell | Worst Cooks in America | Food Networkhttps://youtu.be/mxwdOIIkDhc
