Tropical Chicken And Rice - cooking recipe

Ingredients

3 - 4 1/2 lbs chicken pieces
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon vegetable oil
1 tablespoon butter
1 small onion, chopped
2 garlic cloves, minced
1 (14 ounce) can chicken broth
1 (14 ounce) can coconut milk
3/4 cup unsweetened pineapple juice
2 cups rice, uncooked
1/4 teaspoon dry crushed red pepper
4 green onions, chopped
1 (3 1/2 ounce) jar macadamia nuts, toasted and chopped

Preparation

Sprinkle chicken evenly with 1 tsp salt and 1/2 tsp pepper.
Brown chicken in hot oil in a large skillet over medium high heat 8-10 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon of drippings in skillet.
Add butter to skillet, stirring to loosen particles from bottom. Add onion and saute about 4 minutes; add rice and saute 4 minutes; add garlic and saute 1 minute more. Stir in chicken broth, coconut milk, and pineapple juice. Return chicken to skillet and sprinkle with remaining salt and pepper. Bring to a boil, cover, reduce heat, and simmer 35 minutes or till rice is tender.
Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish with fresh pineapple, if desired.