HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Ethnic Jamaican Spiced Chicken and Rice Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1 tbsp. curry powder 2 tsp. paprika 2 tsp. ground cinnamon 1 tsp. ground nutmeg 1 tsp. salt 1/2 tsp. pepper 3 pounds chicken pieces(breasts, thighs, legs, wings) 1/2 cup all purpose flour 1/4 cup vegetable oil 2 medium onions, peeled and finely chopped 1 large green bell pepper, cored, seeded and chopped 1 large red bell pepper, cored, seeded and chopped 3 cloves garlic, peeled and minced 1/2 tsp. ground cumin 28 ounce can chopped tomatoes, drained 1 1/2 cups chicken broth 1/4 cup chopped green onions 1/4 cup chopped fresh parsley leaves 2 tbsp. butter 1 1/2 cups long grain rice 3 cups water 1/2 cup raisins Directions Preheat oven to 350 degrees. Coat the inside of a large baking dish with cooking spray. Stir together curry powder, paprika, cinnamon, nutmeg, salt and pepper in a small bowl. Reserve 2 tsp. of the spice mixture. Rub remaining spice mixture all over chicken. Place flour in a shallow pie pan. Dredge chicken in flour to coat. Heat oil in a large skillet over medium high heat. Add chicken pieces and cook about 10 minutes until browned, turning occasionally. Transfer chicken to paper towels to drain. Place chicken in the prepared dish. Add onions, bell peppers, garlic and cumin to skillet and cook about 8 minutes until onions are browned, stirring occasionally. Stir in chopped tomatoes, broth, green onions and parsley. Heat to a simmer. Pour tomato mixture over chicken. Bake chicken about 35 minutes until cooked through. While chicken is baking, melt butter in a medium saucepan over medium high heat. Add rice and reserved 2 tsp. spice mixture. Cook, stirring, 2 minutes. Add water and heat to a boil, stirring occasionally. Reduce heat, cover and simmer rice about 20 minutes until tender. Stir in raisins. Spoon cooked rice onto plates. Top with chicken and sauce and serve immediately. Serves 6. Related Recipes •   Simple and Spicy Grilled Chicken with Rice •   Easy Baked Wild Rice Amandine •   Jamaican Coffee •   Chicken in Spiced Sauce •   Chicken Fried Brown Rice •   Chicken, Pear and Wild Rice Casserole •   Carrot Rice Pilaf •   Mom's Fiesta Chicken and Rice Casserole •   Boston Chicken Spicy Rice •   Grilled Spiced Creole Chicken •   Quick and Easy Lemon Rice Pilaf •   Brazilian Chicken and Rice •   Quick Curried Chicken with Rice •   Low Fat Chicken and Rice •   Rice Tarragon •   Maui Style Chicken, Black Bean and Rice Salad •   Quick Chicken and Gravy •   Easy Spicy Grilled Chicken •   Steamed Herbed Rice •   Chicken Queen Elizabeth View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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