Comedians Chris Porter and Brad Williams stop by the kitchen for some Haitian Hot Chicken… and we’re putting Brad’s new hot sauces to the test.  We also talk about Gallagher 2, Harvey Weinstein, and a bunch of other problematic topics.

Check out Brad’s tour + hot sauce: https://www.bradwilliamscomedy.com

Check out Chris’ tour: https://www.chrisportercomedy.com

Recipes: https://www.somethingsburning.show/recipes-season-5

Haitian Hot Chicken with quick pickles

Chicken:

6 - 8 Chicken Drumsticks, chicken legs skin on

1 tsp. kosher salt, plus more to taste

6 cloves garlic

3 scallions, roughly chopped

5 sprigs parsley

7 sprig thyme, stemmed if thick stems

2-4 deseeded habanero

½ green bell pepper, stemmed, seeded, and thinly sliced

2 tbsp. canola oil

1 large white onion, halved and thinly sliced

1⁄2 red bell pepper, stemmed, seeded, and thinly sliced

Freshly ground black pepper, to taste

3 tbsp. tomato paste

4 limes

1 orange

1 tablespoon Garlic powder

1 Bouillon cube

1 tsp Sugar

3 tablespoons Butter plus more for buttering bread

Slices white Bread

Cut two slits in the fleshy side of each leg to help absorb the marinade, place chicken in large bowl.

Make the marinade by putting garlic, scallions, parsley, thyme and habaneros in a Nutri bullet small blender and add juice of a lime and one tablespoon oil. Set aside 2 tablespoon in small bowl. 

Rub down chicken with orange and lime segments, squeezing the juice over. Place marinade on top of the chicken and rub the marinade all over the chicken firmly, massaging it in. Set the chicken aside covered for up to 25 minutes out of fridge or up to 24 hours in the fridge to marinade while you make your quick pickles.

Continue with chicken by heating oil in a Dutch oven over medium heat. Add enough oil to cover the bottom of the pot and sprinkle sugar in oil and warm. 

Scrape most of the marinade off the chicken and place chicken in the Dutch oven, cooking until well browned, regularly. About 11-15 minutes. 

Transfer chicken to plate and set aside, turn heat to medium low on Dutch oven, then add green bell peppers, and red bell peppers to the pot, season with salt and pepper, and cook, stirring, until just soft, 2 minutes.

Add tomato paste, garlic powder, bouillon and reserved marinade cook, stirring, for 4 minutes.

Add 2 cups water, bring to a simmer and add the chicken back to the pot, stir well, reduce heat to medium and cover, cook for 15 minutes.

Add onion slices and butter, cook another 5-10 minutes.

Pikliz: 

2 1/2 cups finely sliced RED AND GREEN cabbage 

1 medium carrot, julienned (in a pinch can be shredded carrot)

1 large shallot, finely sliced

2 habaneros, stemmed, quartered

6 sprigs thyme

8 whole cloves

4 garlic cloves

1 teaspoon kosher salt

2 cups distilled white vinegar

3 tablespoons lime juice

1 cup water

Pack the cabbage, carrots, shallots, habanero, thyme, cloves and garlic in a large 1 and ½ quart glass jar (with lid). 

Add the vinegar, lime juice, salt and water to a medium pot and bring to a boil. When vinegar mix is boiling carefully pour it over the vegetables in the jar. Seal the jar and gently turn the jar back and forth to make sure all the vegetables get coated. Set aside at room temp.

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