Island Chicken And Rice Recipe
A plateful of temptation best describes this Island Chicken And Rice recipe. It is a great Main Dish. The key ingredient here is Chicken. Try it and if you adore this Island Chicken And Rice, then tell your friends about it.
Ingredients
4 pounds chicken parts
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, crushed through a press
1 tablespoon minced fresh ginger
1 1/2 cups converted white rice
1/3 cup chopped cilantro
2 1/2 cups chicken broth
1/2 cup canned unsweetened coconut milk
1 (2-ounce) can chopped green chiles
1 (14 1/2-ounce) can stewed tomatoes
Directions
1. Season chicken with salt, pepper, and cayenne. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken in 2 or 3 batches, turning, until browned, about 7 minutes per batch. Remove chicken from pan as it browns.
2. Add onion and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until onion is softened, 3 to 5 minutes. Add ginger, rice, and half of cilantro. Stir to coat rice with oil. Add broth, coconut milk, and chiles. Return chicken to pan.
3. Cover and simmer over low heat 20 minutes. Stir in tomatoes. Cover and cook until rice is tender and chicken has no trace of pink near bone, about 10 minutes longer. Stir in remaining cilantro and serve.
2. Add onion and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until onion is softened, 3 to 5 minutes. Add ginger, rice, and half of cilantro. Stir to coat rice with oil. Add broth, coconut milk, and chiles. Return chicken to pan.
3. Cover and simmer over low heat 20 minutes. Stir in tomatoes. Cover and cook until rice is tender and chicken has no trace of pink near bone, about 10 minutes longer. Stir in remaining cilantro and serve.
