Lunch: Island Chicken and Rice Recipe | Myrecipes

Recipe by Ellen Burr, Truro, Massachusetts Bring the flavor of the islands to your dinner table with this delicious one-dish chicken and rice meal. This is our version of Ellen Burr's tasty dish.

This recipe includes fertility superfoods such as:

Nuts, Pineapple

Health and fertility benefits of Island Chicken and Rice Recipe | Myrecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

4 1/2 pounds chicken pieces
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 small onion, chopped
1 cup uncooked long-grain rice
2 garlic cloves, pressed
1 (14-ounce) can chicken broth
1 (13.5-ounce) can coconut milk
3/4 cup unsweetened pineapple juice
1/4 teaspoon dried crushed red pepper
4 green onions, chopped
1 (3.5-ounce) jar macadamia nuts, toasted and chopped
Garnish: fresh pineapple

Instructions

Sprinkle 4 1/2 pounds chicken pieces evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown chicken in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side. Remove chicken from skillet, and drain, reserving 1 tablespoon drippings in skillet.
Add butter to skillet, and melt, stirring to loosen particles from bottom of skillet; add chopped onion, and sauté 4 minutes. Add long-grain rice, and sauté 4 minutes; add garlic, and sauté 1 minute. Stir in chicken broth and next 3 ingredients; return chicken to skillet. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover, reduce heat to low, and simmer 35 minutes or until rice is tender.
Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish, if desired.
Note: We used pick-of-the-chick (3 thighs, 3 breasts, 3 legs) for chicken pieces.

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