Dinner

Island Chicken and Rice is for Dinner.

Island Chicken and Rice takes 15 minutes to prepare.

Island Chicken and Rice takes 25 minutes to cook.

Island Chicken and Rice makes 6 servings.

The ingredients for Island Chicken and Rice are:

2 chicken breasts
2 chicken legs
2 chicken thighs
3/4 tsp (4 ml) salt
3/4 tsp (4 ml) pepper
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 mL) ground ginger
1 tbsp (15 mL) canola oil
5 cloves garlic, minced
1 tbsp (15 mL) minced jalape?o peppers
1 sweet red pepper, chopped
1 can (400 mL) lite coconut milk
1 cup (250 mL) chicken stock
1/2 cup (125 mL) chopped fresh cilantro
1 green onion, chopped
1-1/2 cups (375 mL) long-grain rice

Here is how you make Island Chicken and Rice:

Remove skin from chicken; trim any fat from chicken. Sprinkle with 1/4 tsp (1 ml) each of the salt and pepper, the allspice and ginger.In large shallow Dutch oven, heat oil over medium-high heat; brown chicken. Remove to plate.Add garlic, jalapeno remaining salt and pepper to pan; cook over medium heat, stirring, until garlic is golden, about 1 minute. Add rice and red pepper. Stir in coconut milk and chicken stock, scraping up brown bits from bottom of pan; bring to boil.Return chicken, bone side up, and any accumulated juices to pan; reduce heat, cover and simmer, turning chicken once, until no longer pink inside and no liquid remains, about 25 minutes.Stir in all but 2 tbsp (25 mL) of the coriander. Sprinkle with remaining coriander and green onion.Serving Size:?makes 6 servings

The nutritional information for Island Chicken and Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 161.0

• Total Fat: 6.5 g
• Cholesterol: 35.5 mg
• Sodium: 635.8 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 1.5 g
• Protein: 12.8 g