Tropical Chicken and Rice

I love rice cooked with coconut milk, and this dish takes it a step further by adding chicken, too. Throw together a salad, and you've got a complete meal with minimal effort.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3 -4 1⁄2 lbs chicken pieces
• 1 1⁄2 teaspoons salt, divided
• 3⁄4 teaspoon pepper, divided
• 1  tablespoon  vegetable oil
• 1  tablespoon butter
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can coconut milk
• 3⁄4 cup  unsweetened pineapple juice
• 2  cups rice, uncooked
• 1⁄4 teaspoon dry crushed red pepper
• 4  green onions, chopped
• 1 (3 1/2ounce) jar  macadamia nuts, toasted and chopped

Directions

1. Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
2. Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
3. Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
4. Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.