Chicken Grillades And Red Grits Recipe

Ingredients

• 1 red onion
• 4 garlic cloves
• 1/2 teaspoon
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/4 cup extra virgin olive oil
• 1 cup grits
• 1 bay leaf
• 1 cup canned crushed tomatoes
• 1 cup corn
• 1/4 cup white wine
• 1 1/2 cups water
• 4 chicken thighs
• rice flour for dredging
• 8 tablespoons vegetable oil
• 2 large onions
• 3 cloves garlic
• 2 cups white wine
• 1 bell pepper
• 3 tablespoons tomato paste

Directions

1. Add onion, garlic, dry spices, and the olive oil in a pan.
2. Add the grits and bay leaf, sauté for 30 seconds.
3. Add canned tomato, corn, white wine, and water.
4. Let simmer for 25 minutes.
5. Pound chicken thighs until they are about 1/4 inch thick. Cut in half.
6. Generously season the chicken with salt and pepper, lightly dredge in rice flour, and set aside.
7. Heat 5 tbsp. of the oil in a large cast-iron or heavy pot over medium-high heat. Working in batches, brown meat well, 4-6 minutes per batch.
8. Transfer meat to a bowl and set aside.
9. Add the remaining oil to pot and add the onions, garlic, and peppers. Cook for about 10 minutes, until they are soft.
10. Return meat and any juices that have accumulated back into the pot.
11. Add the wine or chicken broth and bring to a boil.
12. Reduce heat to low, cover, and let simmer for about 1 hour, stirring occasionally.
13. Stir in tomato paste and cook for about 20 minutes more.
14. Serve the chicken over the grits.