Island Chicken and Rice
Island Chicken and Rice
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 661661 cal |
| pro | 43 g43g pro |
| total fat | 27 g27g total fat |
| sat. fat | 19 g19g sat. fat |
| carb | 61 g61g carb |
| fibre | 2 g2g fibre |
| chol | 86 mg86mg chol |
| sodium | 726 mg726mg sodium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 3434 iron |
| vit A | 1414 vit A |
| vit C | 9797 vit C |
| folate | 1414 folate |
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.
Ingredients
- 4 chicken breasts , (about 2lb/1 kg)4 chicken breasts, (about 2lb/1 kg)
- 3/4 tsp salt 3/4 tsp salt
- 3/4 tsp pepper 3/4 tsp pepper
- 1/2 tsp ground allspice 1/2 tsp ground allspice
- 1/4 tsp ground ginger 1/4 tsp ground ginger
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 5 cloves garlic , minced5 cloves garlic, minced
- 1 tbsp minced jalapeño peppers 1 tbsp minced jalapeño peppers
- 1 sweet red pepper , chopped1 sweet red pepper, chopped
- 1 can (400 mL) coconut milk 1 can (400 mL) coconut milk
- 1 cup chicken stock 1 cup chicken stock
- 1/2 cup chopped fresh coriander 1/2 cup chopped fresh coriander
- 1 green onion , chopped1 green onion, chopped
- 1-1/2 cups long-grain rice 1-1/2 cups long-grain rice
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, jalape?nd 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.
Source : Canadian Living Magazine: May 2004
- Keywords : Main Course; Caribbean; One-Pot; Chicken; Rice; Stock; Coconut Milk; Coriander; Jalapeno pepper;
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