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Island Chicken and Rice

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.

Southern Living JULY 2004

  • Yield: Makes 6 servings
  • Cook time:1 Hour, 5 Minutes
  • Prep time:15 Minutes
  • Stand:5 Minutes

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.

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Island Chicken and Rice recipe

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