I mentioned an experimental chicken marinade the other day. It turned out to be pretty damn amazing.

Olive oil
2 tbsp. ginger paste
paprika
brown sugar
dash of garlic, salt and black pepper
Lemon juice

I cooked it up in a skillet –it caramelized pretty damn harshly –and it was light and sweet. It made a nice companion to the red-pepper/garlic that I loaded the frijoles negros with.

And I still pretty much suck at cooking rice. It always seems to end up a little stiff and/or stuck to the bottom of the pan.

Related posts:

1. Maple Chicken Chili
2. In Re: Meatloaf
3. Beef Stroganoff Recipe
4. (modified) Brazillian-Style Cod
5. Fish Soup!