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Dreaming of the Islands Chicken and Rice

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“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.”
READY IN:
1hr 15mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle chicken evenly with 1 teaspoons salt and 1/2 teaspoon pepper.
  2. 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.
  3. 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.
  4. Fluff the rice with a fork and sprinkle with the green onions and nuts. Garnish, if desired.

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