South American Chicken Casserole with Gaucho BBQ Rub
4 whole chicken legs, cut into drumstick and thigh with skin removed
1 tbsp. (15 mL) Gaucho BBQ Rub
2 tbsp. (25 mL) fresh lemon juice
2 cups (500 mL) unconverted long grain rice, washed well
¼ cup (50 mL) vegetable oil
1 large onion, thinly slice
2 large garlic cloves, minced
1 tbsp. (15 mL) freshly grated ginger root
3 cups (750 mL) chicken stock
Cut 2 parallel diagonal slits on the meaty sides of each drumstick and thigh. Arrange chicken in one layer on a platter, sprinkle it with Gaucho BBQ Rub and 1 tbsp (15 mL) lemon juice and rub the marinade into it. Turn the chicken and repeat on other side. Let the chicken marinate at room temperature for 30 minutes, meanwhile, cover the rice with water, let it soak for 30 minutes, and drain it well in a sieve.
In a large wide flameproof casserole dish, heat the oil over moderately high heat. Add the garlic and sauté for 5 seconds. Add the ginger and sauté the mixture for 5 seconds Add the chicken, reserving the marinade, and sauté the mixture, stirring and turning the chicken for 5 minutes. Reduce the heat to moderate, add the rice, cook the mixture, stirring and scraping up any brown bits clinging on the bottom, for 2 minutes, and add the chicken stock, the reserved marinade and season slightly with salt. Bring the mixture to a boil and cook the mixture, covered tightly with lid, over low heat for 35 minutes.
Serves 4.
Swedish Style Meat Balls with Gaucho BBQ Spice Rub
¾ lb (350 g) lean ground beef
¼ lb (115 g) ground pork
2 ½ tbsp. (30 mL) dry breadcrumbs
2 tbsp. (25 mL) grated parmesan cheese
1 tbsp (15 mL) Gaucho Spice BBQ Rub
¼ cup (50 mL) grated or finely chopped onion
1 egg
2 tbsp. (25 mL) finely chopped fresh parsley
salt to taste
Sauce
1 cup (250 mL) crushed tomatoes
1/3 cup (75 mL) Sienna Chutney
½ cup (125 mL) red wine
¾ cup (175 mL) water
¼ cup (50 mL) finely chopped or grated onion
1/3 tsp. (2 mL) allspice
salt and pepper to taste
Sauce: In a medium saucepan, add all ingredients and simmer for 15-20 minutes. Season with salt and pepper. Set aside.
In the meantime, in a large bowl, combine all ingredients. Form into 1 inch (2.5 cm) meatballs. Place meatballs in sauce and simmer until cooked. (This method will make lighter meatballs. However if you prefer, you can fry them in a skillet and then add to sauce.
Makes 24-1 inch meatballs.