Island Chicken and Rice
Island Chicken and Rice
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
- Portion size: 4
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 4chicken breastchicken breasts, (about 2lb/1 kg)
- 3/4 tsp 3/4tspsalt
- 3/4 tsp 3/4tsppepper
- 1/2 tsp 1/2tspground allspice
- 1/4 tsp 1/4tspground ginger
- 1 tbsp 1tbspvegetable oil
- 5 5cloves garlic, minced
- 1 tbsp 1tbspminced jalapeño pepperjalapeño peppers
- 1 1sweet red peppersweet red peppers, chopped
- 1 can (400 mL) 1can (400 mL)coconut milk
- 1 cup 1cupchicken stock
- 1/2 cup 1/2cupchopped fresh coriander
- 1 1green oniongreen onions, chopped
- 1-1/2 cups 1-1/2cupslong-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
