Island Chicken and Rice

Ingredients

• 1 tablespoon butter 
• 13.5 ounce coconut milk canned
• 14 ounce chicken broth canned
• 4.5 pounds chicken pieces 
• 2  garlic clove pressed
• 4  spring onion chopped
• 3.5 ounce macadamia nuts toasted chopped
• 1 small onion chopped
• 0.8 teaspoon pepper divided
• 6 servings pineapple fresh
• 0.8 cup pineapple juice unsweetened
• 0.3 teaspoon pepper dried red crushed
• 1 cup rice long-grain uncooked
• 1.5 teaspoons salt divided
• 1 tablespoon vegetable oil 

Equipment

• frying pan

Directions

1. Sprinkle 4 1/2 pounds chicken pieces evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Brown chicken in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side.
3. Remove chicken from skillet, and drain, reserving 1 tablespoon drippings in skillet.
4. Add butter to skillet, and melt, stirring to loosen particles from bottom of skillet; add chopped onion, and saut 4 minutes.
5. Add long-grain rice, and saut 4 minutes; add garlic, and saut 1 minute. Stir in chicken broth and next 3 ingredients; return chicken to skillet.
6. 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.
7. Uncover, fluff rice with a fork, and let stand 5 minutes before serving.
8. Sprinkle evenly with green onions and nuts.
9. Garnish, if desired.
10. Note: We used pick-of-the-chick (3 thighs, 3 breasts, 3 legs) for chicken pieces.