Dreamingoftheislandschickenandrice Recipes

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TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

Steps:

  • In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

DREAMING OF THE ISLANDS CHICKEN AND RICE



Dreaming of the Islands Chicken and Rice image

The flavors of this dish take me straight to the islands. You can sub the chicken pieces for chicken breast to lower the fat content. Free-range, organic chicken is all I will cook with, giving much better flavor without all of the junk.

Provided by carolinajen4

Categories     One Dish Meal

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 15

4 lbs chicken pieces (give or take)
1 tablespoon canola oil
1 1/2 teaspoons sea salt, divided
3/4 teaspoon fresh ground pepper, divided
1 tablespoon butter
1 small onion, diced
1 cup long-grain rice, uncooked
3 garlic cloves, minced
1 (14 ounce) can chicken broth
1 (13 1/2 ounce) can coconut milk
3/4 cup unsweetened pineapple juice
1/4 teaspoon crushed red pepper flakes
4 green onions, chopped diagonally
1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped
fresh pineapple (optional)

Steps:

  • Sprinkle chicken evenly with 1 teaspoons salt and 1/2 teaspoon pepper.
  • Brown chicken in hot oil in a large skillet over medium-high heat for 8-10 minutes on each side. Removed chicken from skillet and drain, reserving 1 tablespoons of drippings in skillet.
  • Add butter and melt, stirring to loosen particles from bottom of skillet; add onion and saute a few minutes. Add the rice and saute about 4 minutes; add garlic and saute about 1 more minute. Stir in the broth, coconut milk, pineapple juice and crushed red pepper. Return chicken to skillet. Sprinkle the rest of salt and pepper and bring to a boil. Cover, reduce heat to low, and simmer about 30 minutes, or until the rice is tender.
  • Fluff the rice with a fork and sprinkle with the green onions and nuts. Garnish, if desired.

Nutrition Facts : Calories 1006, Fat 69.3, SaturatedFat 26.5, Cholesterol 171.7, Sodium 1182.1, Carbohydrate 47.4, Fiber 4.8, Sugar 10.8, Protein 49.9

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