TROPICAL CHICKEN PATTIES

Tropical Chicken Patties image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 1/4 pounds ground chicken
2 small jalapeno peppers (1 green, 1 red), seeded and minced
2 cloves garlic, minced
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 1/2 tablespoons vegetable oil
1 small red onion, finely chopped
1/4 teaspoon turmeric
1 cup long-grain white rice
1 cup frozen peas, thawed
1 1/2 cups diced pineapple
1/4 cup chopped fresh cilantro

Steps:

Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams

Nutrition Facts : Calories 517 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 349 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 29 grams