TROPICAL CHICKEN AND RICE
I love rice cooked with coconut milk, and this dish takes it a step further by adding chicken, too. Throw together a salad, and you've got a complete meal with minimal effort.
Provided by JeriBinNC
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
- Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
- Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
- Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.
Nutrition Facts : Calories 864.3, Fat 51.4, SaturatedFat 20.6, Cholesterol 108.6, Sodium 953.1, Carbohydrate 66.5, Fiber 4.5, Sugar 9.1, Protein 35.1
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