Dreaming of the Islands Chicken and Rice |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The flavors of this dish take me straight to the islands. You can sub the chicken pieces for chicken breast to lower the fat content. Free-range, organic chicken is all I will cook with, giving much better flavor without all of the junk. Ingredients:
4 lbs chicken pieces (give or take) |
1 tablespoon canola oil |
1 1/2 teaspoons sea salt, divided |
3/4 teaspoon fresh ground pepper, divided |
1 tablespoon butter |
1 small onion, diced |
1 cup long-grain rice, uncooked |
3 garlic cloves, minced |
1 (14 ounce) can chicken broth |
1 (13 1/2 ounce) can coconut milk |
3/4 cup unsweetened pineapple juice |
1/4 teaspoon crushed red pepper flakes |
4 green onions, chopped diagonally |
1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped |
fresh pineapple (optional) |
Directions:
1. Sprinkle chicken evenly with 1 teaspoons salt and 1/2 teaspoon pepper.
2. Brown chicken in hot oil in a large skillet over medium-high heat for 8-10 minutes on each side. Removed chicken from skillet and drain, reserving 1 tablespoons of drippings in skillet.
3. Add butter and melt, stirring to loosen particles from bottom of skillet; add onion and saute a few minutes. Add the rice and saute about 4 minutes; add garlic and saute about 1 more minute. Stir in the broth, coconut milk, pineapple juice and crushed red pepper. Return chicken to skillet. Sprinkle the rest of salt and pepper and bring to a boil. Cover, reduce heat to low, and simmer about 30 minutes, or until the rice is tender.
4. Fluff the rice with a fork and sprinkle with the green onions and nuts. Garnish, if desired.
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