Island Chicken And Rice Recipes

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.

Steps:

• Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
• While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
• Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.

Steps:

• Sprinkle chicken with salt, pepper and cornstarch.
• In large skillet, cook chicken and onion in oil until chicken is lightly browned.
• Combine reserved juice, soy sauce, vinegar and cornstarch.
• Add to chicken mixture.
• Cook, stirring until clear and thickened.
• Add peaches, bell peppers and tomatoes.
• Simmer for 5 minutes or until bell peppers are tender-crisp.
• Serve over hot rice.
• Sprinkle with almonds.

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.

Steps:

• Heat greased grill to medium heat.
• Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
• Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
• Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.