Jezebel Chicken Skewers Bake
These Jezebel chicken skewers bake on a bed of Creole-seasoned dirty rice and are glazed with a bold, sweet, and fiery sauce. Made with pineapple preserves, horseradish, mustard, and black pepper, the Southern-style Jezebel sauce brings big flavor to every bite.
Ingredients
Method
- Preheat the oven to 400 degrees F (200 degrees C). Place rice in a fine-mesh strainer. Rinse under cold running water until water runs completely clear. Set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until moisture has evaporated and mushrooms are starting to brown, 6 to 8 minutes. Add onion, bell pepper, celery, garlic, thyme, Creole seasoning, and 2 tablespoons butter; cook, stirring often, until vegetables are softened, about 8 minutes. Add 2 tablespoons butter and reserved rice; cook, stirring constantly, until rice starts to toast and turn golden brown, about 2 minutes. Transfer mixture to a 13×9-inch baking dish and stir in stock and scallions; set aside.
- Stir together apple jelly, pineapple preserves, horseradish, crushed red pepper, dry mustard, and black pepper in a medium bowl until well combined. Transfer half (about 1/2 cup) of apple jelly mixture to a small, microwave-safe bowl; set aside. Add chicken and salt to apple jelly mixture in a bowl; toss to coat. Thread chicken pieces evenly onto skewers, and place on baking dish so that skewers are resting on rim of dish and chicken hovers above rice mixture.
- Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until broth is mostly absorbed, 50 to 60 minutes. Remove from oven, and increase oven temperature to 500 degrees F (260 degrees C). Add remaining 2 tablespoons of butter to reserved apple jelly mixture and microwave on High until butter is melted, about 1 minute. Discard foil and brush chicken evenly with about half (about 1/4 cup) of the apple jelly mixture.
- Bake, uncovered, until all liquid has been absorbed, and chicken is browned, 12 to 14 minutes. Drizzle with remaining apple butter mixture. Divide evenly among 8 bowls; garnish with scallions. Recipe developed by Craig Ruff
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