Tropical Island Chicken and Tropical Rice Recipe

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This recipe for Tropical Island Chicken and Tropical Rice is from The Haun - Hardee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ c soy sauce
⅓ c canola oil
¼ c water
2 T dried minced onion
2 T sesame seeds
1 T sugar
4 garlic cloves, minced
1 t ground ginger
¾ t salt
⅛ t cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

For rice:
2 c rice
1 ¼ c chicken broth
1 c coconut milk
1 c crushed pineapple
2 T soy sauce
1 t sesame oil
1 t brown sugar
¼ c green onions, chopped
chopped macadamia nuts or almonds, to taste
toasted coconut flakes, to taste

Directions:
Directions:
In a small bowl, combine the first 10 ingredients for the chicken
Set aside ⅓ c for basting; cover and refrigerate
Pour remaining marinade into large ziploc bag, and add chicken
Seal, and turn to coat
Refrigerate for 8 hours or overnight
Prepare grill for indirect heat, using a drip pan
Place chicken over drip pan and grill, covered, over indirect medium heat for 45-60 minutes, or until a meat thermometer reads 180, turning and basting often with reserved marinade

For rice:
Rinse rice, and add to pot with broth and coconut milk and cook
Fluff rice, and add pineapple, soy sauce, sesame oil, and sugar
Mix well, taste, and adjust seasoning
Top rice with green onions, nuts, and coconut flakes before serving

 

 

 

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