Best Island Chicken And Rice Recipes

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ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE



Island Mojito Chicken and Rice With Salsa Tropicale image

Delicious mojito chicken surrounded by an ocean of tasty rice and topped with a fresh salsa. This is a long recipe with lots of ingredients but it makes an entire meal that will please both company and family. I hope you enjoy this creation I made for RSC8.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 33

2 -2 1/2 lbs chicken breasts (4)
1/2 cup rum
1/2 cup mint, chopped
1/2 cup fresh lime juice
1 tablespoon lime zest (optional)
1/4 cup sugar
1 jalapeno pepper, seeded and minced
1 teaspoon cayenne
2 garlic cloves, minced
1/2 cup onion, diced
2 tablespoons cumin
1/2 teaspoon cinnamon
2 cups water
1 cup rice
1/4 cup green onion, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon cayenne or 1/2 hot pepper, minced
1 teaspoon olive oil
1 tomatoes, seeded and diced
1/2 bell pepper, diced, any color
1/2 ripe plantain, peeled and diced
1 chili pepper, seeded and diced
3 -4 green onions, chopped
1/4 cup cilantro, chopped
1 small orange, peeled and diced
1 lime, juice and zest of
1 teaspoon balsamic vinegar
1 pinch sugar
1 pinch salt
1 pinch pepper
cayenne, may be used for added heat

Steps:

  • Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
  • At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
  • Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
  • Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
  • Toss in remaining ingredients EXCEPT WATER and saute for one minute.
  • Add water, stir and cover tightly.
  • Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.
  • Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
  • In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
  • Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.
  • To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
  • Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

Nutrition Facts : Calories 790, Fat 23.7, SaturatedFat 6.5, Cholesterol 145.3, Sodium 785, Carbohydrate 74.8, Fiber 5.2, Sugar 22.1, Protein 53.6

ISLAND CHICKEN AND RICE



Island Chicken and Rice image

Make and share this Island Chicken and Rice recipe from Food.com.

Provided by Andy Wold

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless chicken breasts, cut in 1 1/2 inch pieces (4cm)
salt
ground black pepper
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 cup onion, coarsley chopped
1 (16 ounce) can sliced peaches, reserve juice
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
1 medium green bell pepper, cut into 1 inch strips (2cm)
1 medium tomatoes, coarsley chopped
3 cups hot cooked rice
1/4 cup slivered almonds, toasted

Steps:

  • Sprinkle chicken with salt, pepper and cornstarch.
  • In large skillet, cook chicken and onion in oil until chicken is lightly browned.
  • Combine reserved juice, soy sauce, vinegar and cornstarch.
  • Add to chicken mixture.
  • Cook, stirring until clear and thickened.
  • Add peaches, bell peppers and tomatoes.
  • Simmer for 5 minutes or until bell peppers are tender-crisp.
  • Serve over hot rice.
  • Sprinkle with almonds.

Nutrition Facts : Calories 439.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 72.6, Sodium 409.1, Carbohydrate 40.5, Fiber 2.8, Sugar 8.2, Protein 28.6

ISLAND LIME CHICKEN AND RICE



Island Lime Chicken and Rice image

Make and share this Island Lime Chicken and Rice recipe from Food.com.

Provided by retiree09

Categories     One Dish Meal

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

6 chicken breasts, boneless and skinless
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup light corn syrup
1 teaspoon lime zest
2 tablespoons lime juice
1/2 teaspoon rum flavoring
2 1/2 cups chicken broth
1 (6 ounce) package long grain and wild rice blend
1/2 cup salted cashews, coarsely chopped

Steps:

  • Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
  • While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
  • Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.

Nutrition Facts : Calories 413.8, Fat 23.9, SaturatedFat 5.7, Cholesterol 92.8, Sodium 678.2, Carbohydrate 15.5, Fiber 0.4, Sugar 4.8, Protein 34.1

ISLAND CHICKEN AND RICE



Island Chicken and Rice image

Found this recipe on the back of a can of olives! lol

Provided by Brandy Bender

Categories     Chicken

Time 55m

Number Of Ingredients 9

1/4 tsp garlic
1/4 tsp salt, celery salt and paprika
2 small chicken breasts, halved
1/3 c uncooked long grain rice
1/2 c boiling chicken broth
2 Tbsp diced pimentos
2 tsp chopped parsley or parsley flakes
1/2 c black olives, sliced
1/4 c capers

Steps:

  • 1. Preheat the oven to 425. Combine garlic and celery salt, paprika and red pepper, rub into chicken.
  • 2. Place breasts in a shallow cassarole, skin side up, Bake 20 minutes.
  • 3. Remove chicken, add rice, broth, pimentos and parsley stir well. arrange chicken over rice.
  • 4. cover, reduce heat to 350 and continue naking 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Arrange on serving platter and garnish with capers and olives.

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