Island Chicken and Rice
Eating this tender chicken steeped in Caribbean flavour makes you feel like you're on an island vacation any time of the year. Serve with fresh pineapple slices. You can also use chicken legs.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 661 |
| pro | 43 g |
| total fat | 27 g |
| sat. fat | 19 g |
| carb | 61 g |
| fibre | 2 g |
| chol | 86 mg |
| sodium | 726 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 34% |
| vit A | 14% |
| vit C | 97% |
| folate | 14% |
-
4 chicken breasts (about 2 lb/1 kg)
3/4 tsp (4 mL) each salt and pepper
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) ground ginger
1 tbsp (15 mL) vegetable oil
5 cloves garlic, minced
1 tbsp (15 mL) minced jalapeño pepper
1-1/2 cups (375 mL) long-grain rice
1 sweet red pepper, chopped
1 can (400 mL) coconut milk
1 cup (250 mL) chicken stock
1/2 cup (125 mL) chopped fresh coriander
1 green onion, chopped
Preparation:
Remove skin from chicken; trim any fat from chicken. Sprinkle with 1/4 tsp (1 mL) each of the salt and pepper, the allspice and ginger.
In large shallow Dutch oven, heat oil over medium-high heat; brown chicken. Remove to plate.
Add garlic, jalapeño and remaining salt and pepper to pan; cook over medium heat, stirring, until garlic is golden, about 1 minute. Add rice and red pepper. Stir in coconut milk and chicken stock, scraping up brown bits from bottom of pan; bring to boil.
Return chicken, bone side up, and any accumulated juices to pan; reduce heat, cover and simmer, turning chicken once, until no longer pink inside and no liquid remains, about 25 minutes.
Stir in all but 2 tbsp (25 mL) of the coriander. Sprinkle with remaining coriander and green onion.
Additional Information
Source
Canadian Living Magazine: May 2004
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