Here’s another chicken and rice dish. Culinary-wise, you could travel the world with this duo by adding different spices, herbs, vegetables and ingredients unique to each area.
Tropical Jamaica isn’t a bad place to imagine going in your kitchen, and I’m sure your eaters will enjoy this combination. The rice and yogurt salad is calming and contrasts with the sweetness of the chicken.
I’m not sure where I got this recipe, It’s from a yellowing piece of torn-out newspaper column dated May 17, 1995. It might be from Marian Burros who always creates great recipes.
The recipe is made for skinless and boneless chicken breasts but I like to use the more flavorful chicken thighs with skin and bones. That meant I had to cook the thighs longer. After adding the last ingredients, I covered the frying pan and simmered the meat for 35-45 minutes.
Jamaican Chicken and Raita Rice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
3 teaspoons golden or dark rum
1/2 cup chopped chives or finely chopped green onions
2 cloves garlic
1 pound skinless boneless chicken breasts
2 tablespoons corn or other vegetable oil, less if you are using chicken thighs with skin and bones
1/4 cup brown sugar
1 1/3 cups chopped onions
Combine Worcestershire, soy, rum, chives and garlic in a bowl. Wash and dry the chicken and place in bowl with the mixture you just made. Turn and coat the meat with the marinade. Refrigerate for about an hour or longer.
Heat oil in a fry pan. Add brown sugar and cook until it is almost completely melted. Add the chicken and carefully brown on all sides. Sugar tends to burn.
Add the marinade and onions to the fry pan and cook about 10 minutes until the chicken is done and the onions are soft.
Raita Rice
1 cup long grain rice
9 ounces coarsely cubed and peeled cucumber
1 cup washed and cubed red bell pepper
1 tablespoon minced yellow onion
2 tablespoons chopped cilantro
2 cups whole milk plain yogurt
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 cup raisins
Salt and pepper to taste
Bring rice and 2 cups of salted water to a boil in a heavy-bottomed pan. Reduce heat, cover and simmer for about 15 minutes. Prepare vegetables and combine cucumbers, red bell peppers, minced onions, cilantro, Dijon mustard and cumin in a bowl. Add the yogurt and mix well. Add salt and pepper taste. Serve at room temperature.
