Jamaican Spiked Chicken and Rice

Method4 steps · about 45 min

1. 1

   Step 1: In a pot, bring the rice and water (1 cup) to a boil. Reduce heat to low, cover, and simmer 20 minutes.

   Simmer rice · 20 minUses ½ cup uncooked long-grain white rice · 1 cup water

2. 2

   Step 2: Heat the oil (3 tablespoons) and melt the butter (¼ cup) in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.

   Uses 3 tablespoons vegetable oil · ¼ cup butter · 3 skinless, boneless chicken breast halves

3. 3

   Step 3: Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder (2 teaspoons), pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.

   Simmer with coconut milk · 10 minUses 3 fluid ounces dark rum · 1 (6 ounce) can broiled-in-butter-style sliced mushrooms · 2 ½ tablespoons chicken bouillon granules · 2 teaspoons garlic powder · 2 teaspoons ground black pepper · 1 (14 ounce) can coconut milk

4. 4

   Step 4: Serve chicken and mushroom mixture over cooked rice. Top with banana (1 small) slices.

   Uses ½ cup uncooked long-grain white rice · 3 skinless, boneless chicken breast halves · 1 small banana, sliced