Wild Island Chicken Recipes

TROPICAL ISLAND CHICKEN

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.

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

ISLAND CHICKEN

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

CREAMY CHICKEN WILD RICE RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
• In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
• To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
• Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
• Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
• Add the chicken back to the pan.
• Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
• Enjoy!

ISLAND STYLE CHICKEN

Steps:

• In a skillet, brown chicken in oil. Pour off fat.
• Add juice from pineapple, broth, vinegar, sugar, soy sauce and garlic. Cover and cook over low heat for 30 minutes.
• Add green pepper and pineapple chunks and cook another 5 minutes.
• Combine cornstarch and water, and gradually stir into the sauce. Cook, stirring, until thickened.

KAT'S ISLAND CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
• Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
• Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
• While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

CHICKEN AND WILD RICE BAKE

Steps:

• Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs.
• Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.

SANIBEL ISLAND CHICKEN

Steps:

• Cook rice according to package directions; keep warm.
• Flatten chicken breasts slightly using a meat mallet.
• Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
• Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
• Remove chicken and keep warm.
• Wipe skillet with paper towels.
• Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
• Serve chicken over rice.
• Spoon sauce over top.

WILD ISLAND CHICKEN

Steps:

• Pre-heat oven to 425*. Arrange chicken in a large baking dish. Pour 1 cup of wine over chicken. Should be enough wine to almost cover the chicken, if not add more to your discretion. Sprinkle with lemon pepper seasoning. We like a lot of the seasoning on ours! Add 2 cans string beans, (or other vegetable of choice) and diced onion. Top with butter. Cover with foil and bake for 1 hour or until chicken falls apart with fork.