Jamaican Chicken w/ Wild Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken thighs 1 shallot, peeled1 lime2 cups wild rice/brown rice mix2 cups water1 cup chicken broth1 cup hard cider1/4 cup minced ginger root1/4 cup teriyaki sauce1 tbsp paprika1 tbsp onion powder1 tbsp. olive oil, extra virgin1 tsp thyme1 tsp minced garlic1 tsp smoke liquid seasoning
Preheat the oven to 425. In a medium pot, mix together the water and the cider. Bring to a boil and add the rice and garlic, stirring well. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender. Lay the chicken thighs in a greased casserole dish. Pour the teriyaki sauce over them. Sprinkle evenly the paprika and onion powder over the breasts. Bake until the juices run clear or until it is thoroughly cooked. Process the shallot until it is well minced. In a small sauce pan, combine the shallot, ginger, olive oil, smoke seasoning, and thyme. Stir well. Take the lime grate the rind to get lime zest. Get as much zest as you can and add it to the shallot mix. Cut the lime in half and juice the lime into the shallots. Add the chicken broth and stir. Cook on medium heat for five minutes. Remove from heat, but keep warm. When both the chicken and the rice are done, place a bottom layer of rice on a plate. Place the chicken on top of the rice. Spoon out the sauce over the chicken. Enjoy!
Serving Size: 4 servings
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 193.8
- Total Fat: 4.5 g
- Cholesterol: 8.5 mg
- Sodium: 769.7 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 2.5 g
- Protein: 7.6 g
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