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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 726 mg
- Protein 43 g
- Calories 661.0
- Total fat 27 g
- Cholesterol 86 mg
- Saturated fat 19 g
- Total carbohydrate 61 g
- Iron 34.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 14.0
- Vitamin C 97.0