Come on shake your body baby, do the Conga! Conga Chicken, that is!
Summer is all about excitement, the warmth of the heat, and fun filled outdoor soirees.
And baby, I created a chicken recipe just for it!
This Afro-cuban inspired dish was created in celebration of the incomparable royal Queen of Salsa, Celia Cruz and my favorite 80's band Miami Sound Machine and their famous song ,"CONGA!"
I love Cuban culture, the people, the music, the energy, and of course the food!
I developed Fab Foodie Club's
"Conga Chicken" for the National Kidney Foundation Life Or Death salt free recipe challenge. I was built for the task, because for 23 years, I have been managing my high blood pressure through diet, medication, and exercise. I know first hand, how challenging creating and eating low sodium to no salt meals can be.
The "Conga Chicken" recipe embodies this challenge and the way to live your LIFE!
SALT FREE (No bitterness) Living life SWEET with FLAVOR, VIBRANT, AND A LIL HEAT!
Grab your chicken thighs and let's "CONGA"
"Ever'body gather 'round now
Let your body feel the heat
Don't you worry if you can't dance
Let the music move your feet
It's the rhythm of the island
And like sugar cane so sweet
If you want to do the conga
You've got to listen to the beat"
FYI: Thighs and pineapple slices must be marinated overnight
CONGA CHICKEN
Things needed:
8 Chicken Thighs
2 cups of rice
-One of each (sliced):
Fresh pineapples
Large onion
Large mango
Two of each (sliced):
Green, Yellow, Red, Orange Bell Peppers
-1 tablespoon of each:
Minced garlic
Smoked paprika
Apple cider vinegar
Lemon juice
1/2 cup of Dark brown sugar
-1/4 cup of each:
Olive oil
Pineapple juice
Orange juice
1 teaspoon of cinnamon
1/2 teaspoon chili peppers
No salt seasoning
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
Honey
1/4 cup of Coconut water
Hot sauce
1/2 stick of unsalted butter
For chicken prep:
1/4 cup of lemon juice
1/4 cup of white vinegar
FYI: You will need to have a lil extra of smoke paprika and brown sugar to sprinkle over pineapple slices.
-Chicken Thighs
Put chicken thighs in a cold water, 1/4 cup of of lemon and vinegar. Let chicken soak for about 5 minutes. Rinse off chicken thighs, pat dry. Place in bowl.
The the bowl of chicken add oil, spices, (except the no salt seasoning) and dark brown sugar. Rub ingredients into the chicken, thoroughly covering the chicken.
Take the no salt seasoning and generously cover the chicken, rubbing ingredients into the chicken.
In a large ziploc bag or container add chicken. Make sure to put in any spice left in behind in the bowl.
Add apple cider vinegar, lemon juice, pineapple juice, and orange juice. Shake everything together. Place ziploc bag with chicken into the fridge, marinate overnight.
-Fresh Pineapple Slices
Place pineapple slices in a bowl, cover with melted butter .
Lightly coat slices back and front with:
honey, dark brown sugar , smoked paprika, and a dash of hot sauce. Place slices in a ziploc bag, add coconut water. Blend well.
Place ziploc bag with slices into the fridge, marinate overnight.
Next day...
In a medium high heated pan, on the stove add olive oil and sauté onions and peppers.
Cook rice as directed
Heat up the grill and add your marinated thighs and *pineapple slices separately on the grill. Cook until done.
Grill pineapples until golden brown take about 10 minutes
Layer rice, sautéed peppers and onion, pineapple slices, and your Conga chicken on a platter or plate individually.
ENJOY!
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