Bring the flavor of the islands to your dinner table with this delicious one-dish chicken and rice meal. This is our version of Ellen Burr's tasty dish.
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
How to Make It
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.
This dish, made a slightly different way, can taste a lot like a healthier more islandy version of chicken and dumplings. I haven't tried the recipe as is, but I wanted to make it less complicated. First, don't get unsweetened pineapple juice. It's better with sweet. It provides just a little more depth of flavor. Make sure you get regular chicken broth, not the lower sodium kind. Grab a rotisserie chicken from the grocery store. Come home, shred that baby up and follow the rest of the directions with the modifications I listed. Instead of browning the chicken, etc. just start with sauteeing your seasonings in butter. Once you get to adding the rice and liquid ingredients, put as much chicken (to taste) as you prefer. I probably throw in about 2 cups of shredded chicken. Let it all cook together for the time indicated and enjoy. Much better flavor. For a kick you can add some extra dried pepper.