Jamaican Spiked Chicken and Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup uncooked long-grain white rice
• 1 cup water
• 3 tablespoons vegetable oil
• 1/4 cup butter
• 3 skinless, boneless chicken breast halves
• 3 fluid ounces dark rum
• 1 (6 ounce) can broiled-in-butter-style sliced mushrooms
• 2 1/2 tablespoons chicken bouillon granules
• 2 teaspoons garlic powder
• 2 teaspoons ground black pepper
• 1 (14 ounce) can coconut milk
• 1 small banana, sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the rice and water in a small saucepan, bring to a boil, cover, and simmer on low for 15 minutes until tender and the water is absorbed. Keep covered off the heat.

2. Pat the chicken breast halves dry and cut into bite-sized pieces. Toss with the garlic powder, black pepper, and 1 teaspoon of the bouillon granules.

3. Heat the vegetable oil and butter in a large skillet over medium-high heat. Cook the chicken in batches until golden and cooked through, about 8 minutes, reaching 165°F (74°C) in the thickest pieces. Set aside.

4. Lower the heat to medium. Add the sliced mushrooms with their liquid to the skillet and scrape up the browned bits from the bottom.

5. Remove the skillet from the heat, pour in the dark rum, then return to medium heat and simmer for 2 minutes to cook off the alcohol.

6. Stir in the coconut milk and the remaining bouillon granules. Simmer for about 5 minutes, stirring, until slightly thickened.

7. Return the chicken to the sauce along with the sliced banana. Warm gently for 1 to 2 minutes without stirring too much so the banana stays intact.

8. Spoon the rice onto plates and top with the chicken, mushrooms, and sauce. Serve hot.