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Island Chicken And Rice

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  Chicken parts 4 Pound
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Onion 1 Large
  Garlic 3 Clove (15 gm)
  Minced ginger 1 Tablespoon
  Converted white rice 1 1⁄2 Cup (24 tbs)
  Chopped cilantro 1⁄3 Cup (5.33 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Canned unsweetened coconut milk 1⁄2 Cup (8 tbs)
  Canned chopped green chilies 2 Ounce
  Canned stewed tomatoes 14 1⁄2 Ounce

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 585 Calories from Fat 171

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 211.6 mg70.5%

Sodium 1003.4 mg41.8%

Total Carbohydrates 31 g10.4%

Dietary Fiber 2.1 g8.3%

Sugars 5.2 g

Protein 70 g139%

Vitamin A 10.9% Vitamin C 35.5%

Calcium 15% Iron 28.5%

*Based on a 2000 Calorie diet

Island Chicken And Rice Recipe