Island Chicken and Rice

By The Canadian Living Test Kitchen

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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

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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 4chicken breastchicken breasts, (about 2lb/1 kg)
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/4 tsp ground ginger 1/4 1/4tsp tspground ginger
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
5 cloves garlic , minced5 5cloves garlic, minced
1 tbsp minced jalapeño peppers 1 1tbsp tbspminced jalapeño pepperjalapeño peppers
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
1 can (400 mL) coconut milk 1 1can (400 mL) can (400 mL)coconut milk
1 cup chicken stock 1 1cup cupchicken stock
1/2 cup chopped fresh coriander 1/2 1/2cup cupchopped fresh coriander
1 green onion , chopped1 1green oniongreen onions, chopped
1-1/2 cups long-grain rice 1-1/2 1-1/2cups cupslong-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