RCI-MT.004.0495.001
Islander Chicken and Rice
Makes 6 servings.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- frying chicken2½ to 3 poundscut up
- ½ teaspoon
- ¼ teaspoon
- 2 tablespoons
- ½ cup
- x 8-ounce cans pineapple chunks (drain; reserve juice)2 unit
- 1 unit
- 1 teaspoon
- 1 tablespoon
- 2 tablespoons
- 1 teaspoon
- 3 cups
- sliced almonds¼ cuptoasted
Method
1
Season the cut chicken pieces with salt and ground black pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
2
Brown the chicken pieces in the hot oil in batches, turning occasionally until golden on all sides, about 8-10 minutes total.
10 minutes
3
Remove the browned chicken from the skillet and set aside. Add chopped onion to the same skillet and cook over medium heat, stirring frequently, until softened, about 3-4 minutes.
4 minutes
4
Return the chicken to the skillet. Drain the pineapple chunks and reserve the juice; add the drained pineapple to the skillet with the chicken and onion.
5
In a small bowl, whisk together the reserved pineapple juice, condensed cream of chicken soup, ground ginger, soy sauce, dry white wine, and lemon juice until smooth.
6
Pour the sauce mixture over the chicken and pineapple. Stir gently to combine, ensuring the sauce coats everything evenly.
7
Reduce heat to medium-low, cover the skillet, and simmer until the chicken is cooked through and tender, about 15-18 minutes.
17 minutes
8
Spoon the hot cooked rice onto a serving platter or individual plates. Top with the chicken, pineapple, and sauce.
9
Sprinkle the toasted sliced almonds over the top of each serving just before serving.