1. Sprinkle chicken evenly with 1 teaspoons salt and 1/2 teaspoon pepper. 2. Brown chicken in hot oil in a large skillet over medium-high heat for 8-10 minutes on each side. Removed chicken from skillet and drain, reserving 1 tablespoons of drippings in skillet. 3. Add butter and melt, stirring to loosen particles from bottom of skillet; add onion and saute a few minutes. Add the rice and saute about 4 minutes; add garlic and saute about 1 more minute. Stir in the broth, coconut milk, pineapple juice and crushed red pepper. Return chicken to skillet. Sprinkle the rest of salt and pepper and bring to a boil. Cover, reduce heat to low, and simmer about 30 minutes, or until the rice is tender. 4. Fluff the rice with a fork and sprinkle with the green onions and nuts. Garnish, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
