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Calypso Chicken With Rice

creative.chef's picture
Calypso Chicken with Rice is a delicious rice and chicken dish that I prepare often for family occasions! This brilliant Calypso Chicken with Rice recipe has never let me down. Try it!
Ingredients
  White wine 3 Fluid Ounce (About 80 Milliliter Or 6 Tablespoon)
  White sauce 1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)
  Chicken portions 4
  Oregano 7 Gram (About 1.5 Tablespoon)
  Lemon juice 1 Tablespoon (About 15 Milliliter)
  Patna rice 6 Ounce (About 175 Grams Or 0.75 Cup)
  Chopped onion 2 Ounce (About 50 Grams Or 0.25 Cup)
  Garlic 1 Clove (5 gm), peeled and chopped
  Oil 1 Fluid Ounce (About 25 Milliliter Or 2 Tablespoon)
  Pepper 1⁄4 Pound, chopped (Use Red Or Green, About 100 Grams)
  Corn kernels 1⁄4 Pound (About 100 Grams Or 0.5 Cup)
  Diced mango chutney 2 Ounce (About 50 Grams Or 2.5 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

1 Preheat the oven to 190°C, 375°F,gas5.
2 Stir the white wine into the white sauce and simmer for 10 minutes.
3 Place the chicken in an oven- proof dish.
Pour the sauce over and sprinkle with oregano.
Bake for 1 1/2 hours.
4 Meanwhile, make the rice.
Boil the rice in salted water for 20 minutes.
Drain and run hot water through the rice in a sieve to remove any trace of starch.
5 Saute the onion and garlic in the oil gently for 5 minutes.
6 Stir in the chopped peppers and corn kernels.
Cook for 3 minutes.
7 Mix with the rice, season with salt and pepper.
Mix in the chut- ney.
Keep warm.
8 When ready to serve, add the lemon juice to the chicken.
Put the rice in a dish, and place the chicken on top.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Servings: 
4

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