Hi everybody and thanks for the warm greetings.
Elf, Giggler, that recipe is a good one. My version of red rice is extremely similar, but I render a few strips of bacon instead of using olive oil, then sautee the onions in the liquid beauty for a bit. Also for this red rice recipe, I'd add a teaspoon of black pepper.
Regarding the chicken marinade, the ingredients are fine, although mine includes a can of budweiser. the procedure is off, as it doesn't state to use medium-low direct heat. It also says the breasts will take longer and that's not the case. If you've got a hot spot on your grill, I'd finish off the chicken 2-3 minutes per side there to get a carmel-like crisp on the skin.
And for the finadene, I'd smash the peppers to start the recipe -- but that's because I have a "pika" tongue (preference for extreme spice).
Thanks for being interested in the food of my area.
I just wanna eat.