Tropical Chicken and Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
I love rice cooked with coconut milk, and this dish takes it a step further by adding chicken, too. Throw together a salad, and you've got a complete meal with minimal effort. Ingredients:
3 -4 1/2 lbs chicken pieces |
1 1/2 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
1 tablespoon vegetable oil |
1 tablespoon butter |
1 small onion, chopped |
2 garlic cloves, minced |
1 (14 ounce) can chicken broth |
1 (14 ounce) can coconut milk |
3/4 cup unsweetened pineapple juice |
2 cups rice, uncooked |
1/4 teaspoon dry crushed red pepper |
4 green onions, chopped |
1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped |
Directions:
1. Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
2. Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
3. Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
4. Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.
|
|