Island Chicken And Rice
|Chicken parts||4 Pound|
|Freshly ground pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|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.