Taste of the Islands

These dishes offer a tropical blend of sweet and spicy flavors.

Perk up ordinary meals with easy-to-find ingredients. Unsweetened coconut milk creates a rich, creamy sauce for this skillet chicken, while honey sweetens Spicy Tropical Fruit, Both recipes offer good, inexpensive ways to introduce new food combinations to your family. ANDRIA SCOTT HURST

ISLAND CHICKEN AND RSCE

MAKES 6 SERVINGS

PRRP: 15 MIN.; COOK: 1 HR., 5 MIN.; STAND: 5 MIN.

This is our version of Ellen Burr's tasty dish.

4 ½ pounds chicken pieces

1 ½ teaspoons salt, divided

¾ teaspoon pepper, divided

1 tablespoon vegetable oil

1 tablespoon butter or margarine

1 small onion, chopped

1 cup uncooked long-grain rice

2 garlic cloves, pressed

1 (14-ounce) can chicken broth

1 (13.5-ounce) can coconut milk

¾ cup unsweetened pineapple juice

¼ teaspoon dried crushed red pepper

4 green onions, chopped

1 (3.5-ounce) jar macadamia nuts, toasted and chopped

Garnish: fresh pineapple

SPRINKLE 4 ½ pounds chicken pieces evenly with 1 teaspoon salt and ½ teaspoon pepper.

BROWN chicken in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side. Remove chicken from skillet, and drain, reserving 1 tablespoon drippings in skillet.

ADD butter to skillet, and melt, stirring to loosen particles from bottom of skillet; add chopped onion, and saute 4 minutes. Add long-grain rice, and saute 4 minutes; add garlic, and saute 1 minute. Stir in chicken broth and next 3 ingredients; return chicken to skillet. Sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper; bring to a boil. Cover, reduce heat to low, and simmer 35 minutes or until rice is tender.

UNCOVER, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish, if desired. ELLEN BURR

TRURO, MASSACHUSETTS

NOTE: We used pick-of-the-chick (3 thighs, 3 breasts, 3 legs) for chicken pieces.

SPICY TROPICAL FRUIT

MAKHS 7 CUPS

PREP: 10 MIN., CHILL: 2 HRS.

1 (8-ounce) container light sour cream

1 (8-ounce) container plain yogurt

¼ cup honey

2 tablespoons chopped crystallized ginger

¼ teaspoon ground allspice

¼ teaspoon salt

1/8 to ¼ teaspoon ground red pepper (optional)

3 ripe mangoes, peeled, seeded, and diced

3 bananas, peeled and diced

1 (15.25-ounce) can pineapple tidbits, drained

Garnish: ¼ cup pistachios, toasted and chopped

STIR together first 6 ingredients, and, if desired, ground red pepper in a medium bowl. Fold in mangoes, bananas, and pineapple. Cover and chill at least 2 hours. Garnish, if desired. ELLLN BURR

TRURO, MASSACHUSETTS

Copyright Southern Progress Corporation Jul 2004
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