Kipp’s Chicken Al Carbon: Flavor-Packed Chicken

By Kipp Rix

I have one deep-set philosophy: Eating healthy does not mean eating bland. In fact, I have found a strong correlation between the attitude of the crews and the meals served. I also believe that meals do not need to be the 10-minute fast food service just because you are living 24 to 48 hours in a busy station; with some planning, you can serve the crew a well-cooked meal full of flavor and satisfaction. I developed this recipe to fill just that bill–chicken not dry but packed full of flavor and moist to the mouth! Back in 2009, I did a tour of fire stations along RT 66 from Chicago to Santa Monica to promote my first cookbook Farmington Favorites, and this chicken was one of our main dishes served, with great reviews by all the crews we cooked for. The secret is in the marinade, the par-cook, and the finish on the grill.

 

Ingredients:

1. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, chili powder, and oil in blender to make the marinade.

2. Place chicken pieces in zipper seal bag, add marinade. Coat chicken evenly and place in refrigerator for 4 hours to marinate.

3. In a large pot, add chicken along with marinade, then top off with water to just cover chicken. Boil chicken until cooked through (about 30 minutes). Set aside and allow chicken to cool or refrigerate and cook the chicken next day.

4. Preheat grill to medium and grill chicken skin-side down to start, turning to grill evenly. Grill to crisp and caramelize the outside of the chicken. Serve with lime wedges on side.

 

This dish pairs well with assorted grilled fresh vegetables and Spanish-style rice.

 

The other true beauty of this recipe is that the chicken is so versatile; cooked chicken can be shredded from the bone and the meat used to make chicken tacos Al Carbon, placed on top of a bed of fresh greens for chicken salad Al Carbon, or mixed with pasta and a sundried tomato pesto for Al Carbon Pasta. You are limited only by your imagination!

Kipp Rix started cooking at the age of 10. Watching shows like “The Galloping Gourmet” and “Julia Child,” he learned how to combine different ingredients to come up with different meals. Growing up, Kipp had two dreams: to become a chef and later to become a firefighter. Kipp fed his passion for firefighting as a volunteer with Santa Teresa Fire Department, and his cooking remained a passion at home. Fate had another road, and he soon was caught up working in home repair and construction, finally ending up working in Corporate America for Home Base and Home Depot. Along the way fate once again intervened and moved Kipp to Farmington, New Mexico. It was here that Kipp met Capt. Mike Mestas while doing a home inspection. After some discussion Capt. Mestas convinced Kipp that at the age of 47 he should try out for the fire department. August 2006, Kipp started the Fire Academy at San Juan College and 16 weeks later he graduated with the distinction of being the oldest person to ever graduate and go on to become employed by Farmington Fire. Some rookie firefighters might resist the notion that they would be responsible for the shopping and cooking for their fire house; Kipp enjoyed having the chance to cook, trying old and new recipes on the crew.