He's sort of a big Jerk Chicken

Okay- the title of this post- the AC came up with it. He describes this delectable dish as "sort of" jerk chicken. Because it's not traditional jerk. And if AC is anything it is NOT traditional.

In Minnesota we have a problem with spice. Really, here paprika is spicy. When things are spicy, it's the spicy just to be spicy- think XXX hot sauce- heat with no flavor. So flavorful and spicy can be hard to find if you don't know where to look. Since I have been with the AC my spice tolerance has risen exponentially. So when other Minnesotans say that something tastes spicy, I usually think- "it is???".  In most mainstream restaurants a dish called "jerk" is just really, really salty. We do have flavorful, spicy jerk, just go to Harry Singh's. Thai spicy can be found at On's Kitchen. Otherwise see my previous sentence.

This dish reminded me of New Orleans. The sauce is rich and flavorful with a spice that warms your mouth to hot. The sauce is not just spicy, but has true dimension. The cayenne we're using right now is very spicy. If you want this to be hot, double the cayenne. For my loved ones who struggle with spice, feel free to adjust ingredients, the "sort of" in the title allows it.

Marinate 2 boneless, skinless chicken thighs for 3-5 hours in:

1/2 c coconut milk
1 1/2 tbsp of sweet dark soy sauce
1/4 tsp cayenne pepper
1 tsp galangal
1 tsp kachai powder

You will also need the following:

1/2 red bell pepper, cut into 1" squares
1/2 red onion, cut into larger chunks
1/4 c white rum
Black pepper
White pepper
2 tsp Vietnamese garlic chili paste
1 tsp Five spice
Salt

After the chicken has been marinaded: In a sauce pan with a cover, place the red bell pepper, red onion, and lay the chicken on top. Pour the rest if the marinade over the chicken and vegetables. Add the white rum, black pepper and heavily dust with white pepper. Smear the Vietnamese garlic chili sauce on the chicken thighs- about 1 tsp on each piece. Cover the pot and bring to low boil for 15 minutes.

Make rice according to instructions, but add tsp 5 spice and a large pinch of salt before cooking. When the rice is cooked, garnish with chopped cilantro.