Name: Jamaican Spiked Chicken and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Uncooked long-grain white rice - ½ cup; Water - 1 cup; Vegetable oil - 3 tablespoons; Butter - ¼ cup; Skinless, boneless chicken breast halves - 3; Dark rum - 3 fluid ounces; Broiled-in-butter-style sliced mushrooms - 1 (6 ounce) can; Chicken bouillon granules - 2 ½ tablespoons; Garlic powder - 2 teaspoons; Ground black pepper - 2 teaspoons; Coconut milk - 1 (14 ounce) can; Banana, sliced - 1 small

Ingredients for - Jamaican Spiked Chicken and Rice

1. Uncooked long-grain white rice ½ cup

2. Water 1 cup

3. Vegetable oil 3 tablespoons

4. Butter ¼ cup

5. Skinless, boneless chicken breast halves 3

6. Dark rum 3 fluid ounces

7. Broiled-in-butter-style sliced mushrooms 1 (6 ounce) can

8. Chicken bouillon granules 2 ½ tablespoons

9. Garlic powder 2 teaspoons

10. Ground black pepper 2 teaspoons

11. Coconut milk 1 (14 ounce) can

12. Banana, sliced 1 small

How to cook deliciously - Jamaican Spiked Chicken and Rice

1 . Stage

In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.

2 . Stage

Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.

3 . Stage

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

4 . Stage

Serve chicken and mushroom mixture over cooked rice. Top with banana slices.