Chipoltle - Chocolate - Chicken

• Spice Rub:
• -2 tblsp cococ
• -1 lime (zest and juice)
• -1 tsp each: -all spice
• -back pepper
• -ground ginger
• -dried chilis
• -paprika
• -3 tblsp brown sugar
• -2 tblsp chipoltle chili powder
• -2 cloves of garlic
• -Soy
• -Balsamic
• -Olive oil
• -Black molasses
• Side dish rice/peas:
• -Rice
• -1 can of cooked kidney beans
• -1 can of cooked black beans
• -1 diced tomato
• -1 diced onion
• -Chicken breast

1. Put all of the spice rub ingredients in a ziplock bag with as many pieces of chicken as you need. This amount of spice rub should do up to 10 or 12 pieces if you want. You can do only 1 or 2 and put the rest of it in with the rice. Let this marinade for as long as you can-up to 2 days. Cook your rice (as much as you want) ahead of time and have it in reserve. Cook the chicken on the barbecue. While it is cooking, saute the onions in a bit of oil. After they are softened ad the tomatoes and the rest of the marinade. After a few minute add the beans and cover for a couple of minutes and then ad the rice. This is ready as soon as it is heated through but can be nice to simmer for a while to get everything combined well. Spoon rice on a plate and place a chicken breast on it. Garnish with coriander leaves and a lime slice.

rub, cococ, lime, spice, back pepper, ginger, chilis, paprika, brown sugar, chili powder, garlic, olive oil, black molasses, dish rice, kidney beans, black beans, tomato, onion, chicken breast

Taken from www.epicurious.com/recipes/member/views/chipoltle-chocolate-chicken-50018835 (may not work)