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| Photo: Island Chicken and Rice Recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Island Chicken and Rice Recipe. Enjoy our collection of rice recipes and learn how to make Island Chicken and Rice.
Recipe Time
Cook Time: 1 Hour, 5 Minutes
Prep Time: 15 Minutes
Stand: 5 Minutes
Yield: Makes 6 servings
Ingredients:
4 1/2 pounds chicken pieces
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 small onion, chopped
1 cup uncooked long-grain rice
2 garlic cloves, pressed
1 (14-ounce) can chicken broth
1 (13.5-ounce) can coconut milk
3/4 cup unsweetened pineapple juice
1/4 teaspoon dried crushed red pepper
4 green onions, chopped
1 (3.5-ounce) jar macadamia nuts, toasted and chopped
Garnish: fresh pineapple
Preparation
Sprinkle 4 1/2 pounds chicken pieces evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown chicken in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side. Remove chicken from skillet, and drain, reserving 1 tablespoon drippings in skillet.
Add butter to skillet, and melt, stirring to loosen particles from bottom of skillet; add chopped onion, and sauté 4 minutes. Add long-grain rice, and sauté 4 minutes; add garlic, and sauté 1 minute. Stir in chicken broth and next 3 ingredients; return chicken to skillet. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover, reduce heat to low, and simmer 35 minutes or until rice is tender.
Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish, if desired.
Note: We used pick-of-the-chick (3 thighs, 3 breasts, 3 legs) for chicken pieces.
Ellen Burr, Truro, Massachusetts, Southern Living
JULY 2004
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