Jamaican Chicken w/ Wild Rice

4 chicken thighs
1 shallot, peeled
1 lime
2 cups wild rice/brown rice mix
2 cups water
1 cup chicken broth
1 cup hard cider
1/4 cup minced ginger root
1/4 cup teriyaki sauce
1 tbsp paprika
1 tbsp onion powder
1 tbsp. olive oil, extra virgin
1 tsp thyme
1 tsp minced garlic
1 tsp smoke liquid seasoning

A rice cooker can make the time it takes to cook rice shorter. You can find one for a relatively low price.

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