Claud and the gang are headed to the Mondrian Miami for a real treat. Join them as Chef Bryan Fyler, from Asia de Cuba, shows them how easy it is to combine Asian and Latin flavors with his "Cuban BBQ Chicken."

Ingredients:

Achiote Marinade:

• 1 teaspoon Dried Oregano
• 1/2 teaspoon Ground Cumin
• 1 each Bay Leaf
• 1/2 teaspoon Flat Leaf Parsley, Chopped
• 2 ounces Spanish Onions, Chopped
• 1 tablespoon Garlic, Chopped
• 2 ounces White Wine Vinegar
• 4 ounces Achiote Paste
• 3 ounces Soybean Oil
• 4 pounds Chicken Pieces, (breast, thigh, leg, wings)

• 1 pound Japanese Sticky Rice
• 24 ounces Water
• 5 ounces Coconut Milk
• 3 ounces Cream of Coconut (coco lopez)
• To Taste Kosher Salt
• To Taste Togarashi Spice Blend (found in Asian markets)
• 4 large pieces Banana Leaf

• 1.5 ounces Tamarind Paste
• 1.5 ounces Brown Sugar
• 1.5 ounces Soy Sauce
• 3 ounces Pineapple Juice
• .75 ounces Mirin (seasoned rice wine vinegar)
• .5 ounces Lime Juice (fresh squeezed)
• .25 ounces Fish Sauce
• 1 teaspoon Cilantro, Chopped
• 1 ounce Spanish Onion, Chopped
• .25 ounces Ginger, Minced
• .25 ounces Garlic, Chopped
• 6 ounces Chicken Stock

• 2 ounces Ripe Mango, Peeled, Diced Small
• 2 ounces Ripe Papaya, Peeled, Seeded, Diced Small
• 1/2 ounce Red Onion, Peeled, Diced Small
• 1/2 ounce Red Bell Pepper, Diced Small
• 1 teaspoon Red Jalapeno, Seeded, Diced Small
• 1 teaspoon Cilantro, Chopped
• 1 teaspoon Lime Juice, Fresh Squeezed
• To Taste Kosher Salt

Method of Preparation:

1. Combine all the ingredients for the Achiote marinade in a blender and blend until smooth. Cover cleaned chicken with the marinade and refrigerate overnight.
2. For the Coconut Sticky Rice, rinse the rice under cold water until water runs clear. Combine the rinsed rice and water in a rice cooker and cook until rice is cooked through (roughly 30-45 minutes). Remove rice from the cooker and season with coconut milk, coco lopez, salt and togarashi. Place in a casserole pan that is sprayed with pan spray and press down to an even flat layer about 1 inch high. Allow rice to cool. Turn the casserole pan upside down on a cutting board and cut the rice into 4 even squares. Wrap the rice with banana leaf and set aside.
3. For the tamarind sauce, saute the onions, garlic, and cilantro over medium high heat. Add the brown sugar and caramelize slightly. Deglaze the pan with pineapple juice. Add the rest of the ingredients for the tamarind sauce and simmer for one hour stirring occasionally. Transfer the sauce to a blender and blend until smooth. Strain the sauce and hold hot.
4. For the avocado fruit salsa, combine all the ingredients in a mixing bowl and toss slightly until mixed through. Season to taste and set aside.
5. Preheat the oven to 400 degrees and bake the marinated chicken for roughly 25-35 minutes or until it reaches an internal temperature of 165 degrees for the breast and 180 for the legs and thighs.
6. Heat the banana leaf wrapped rice in a steamer until heated through. Serve the chicken with sticky rice and garnish with tamarind sauce and fruit salsa.