Hot Coal Chicken

Reheating time: 10-15 minutes

Time flies when you’re having fun. Or so the old moniker says. Personally, I think the saying could be shortened up a bit, to simply read “time flies”. Period. A year ago, I was making family meal with all the leftover stuff from an abrupt restaurant closure, festering in frustration and fear of the future. “This is it. This is the last time I will literally ever cook for ANYONE”. Yes, melodramatic. Yes, moody chef. But no, not accurate. In what seems like the blink of an eye (but actually feels like my body aged ten years), we’re here- a year later, a year wiser, and with plenty of fine folks to feed. Just want to say this- couldn’t have done it without the incredible WECO Team. We have amassed a group of like minded individuals who share the same passion for good food, hospitality, and life. It makes me wanna bawl big tears of happiness and pride. Tonight’s dinner is just like us- eclectic, fiery, fun, and a little bit “out there”. You’ll see. Get in there!

For the chicken:

Constraints within the kitchen can easily put you in a box. We don’t have a grill at any of our kitchens- but rather than deciding that we just have to do without smoky char flavors from a grill, we all decided to make it happen. I won’t go into the details, but we achieved grill flavor today. To reheat the chicken, set your oven to high broil. On a sheet tray lined with aluminum, arrange the chicken breasts skin side up, and wrap tightly with another layer of aluminum foil. Broil on high for 6-8 minutes, then remove the foil, and broil for another 2-3 minutes to crisp up the skin. Once they are heated through, let them rest for a minute or two and then slice into thin pieces. My favorite part is gnawing on the bone while you wait for everything else to heat up. Snacks are important!

For the eggplant:

Unpopular opinion: cold eggplant is the best kind of eggplant. I just love the texture and subtlety of flavor you can get form cold food. I’d go for it cold, but feel free to broil the eggplant with the chicken. You can use the same method and cooking time, even the same tray. You want it hot? Get it hot! You like cold stuff, like me? You know what to do. Nothing. That’s what.

For the bamboo rice:

This is by far the coolest rice (maybe not as cool as purple rice, but the flavor is better!). Best way to heat is in a nonstick pan, with a bit of water- pop the rice into the hot pan, stir it around with a splash or two of water, and cover with a tight fitting lid. Turn the heat to low and let the rice steam out for 4-5 minutes until it’s nice and hot.

For the cuke + shishito salad;

This is fun. I love this salad. Such a great mix of delicious things, in one happy little container. Dress it up with that tangy sweet hibiscus vin, give it a season with some salt, and it’s ready to go!

To plate!

Roasted chicken, rice, and aioli is an unbeatable combo. Plate up the chicken slices on top of the rice, dollop some aioli on there, and enjoy the sides on the… side. Or mix it all together in a big bowl, Gavin-style. Enjoy 🙂