| Place
chicken in a bowl and pour in hot sauce. Toss chicken to coat,
cover and refrigerate for at least one hour.
Heat
the barbecue. If using charcoal, allow coals to become gray
and "red-hot." Remove chicken pieces from hot sauce. (I like
to brush off most of the hot sauce so it does not burn on
the grill).
Place
chicken pieces on barbecue and grill, turning every 5 minutes,
until done, about 30 minutes.
Place
rice into a rice cooker. Add water, then add curry powder,
sesame oil and cinnamon. Turn on rice cooker. Rice is done
in about 25 minutes.
While
rice cooks prepare the vegetable mixture. Heat a large sauté
pan or wok over medium-high heat. Add butter, olive oil and
onion and cook until onion is tender, about 2 minutes. Add
mushrooms and cook until done, another five minutes. Add rice
to wok and stir-fry rice to incorporate with onions and mushrooms.
Add peas.
Place
a mound of rice in center of plate. Place a chicken thigh
quarter and wing on top of rice.
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