LITTLE ROCK, Ark. (KTHV) -- To cap off our Agriculture Week, we're highlighting one of Arkansas' biggest exports: rice.
Cynthia Malik with Pulaski Tech Culinary School will show Ashley, Alyse and Tom how to make Jamaican rice and peas with chipotle chicken.
Jamaican Rice and Peas with Chipotle Chicken
• 1 Tablespoon butter
• 2 teaspoons chopped garlic
• 1 cup brown rice
• 1 (14 ounce) can coconut milk
• 1 cup water or chicken broth
• 1 (15 ounce) can red beans, drained
• 2 green onion, sliced, white and green parts divided
• Salt and freshly ground black pepper
• Olive oil, as needed
• 1/2 onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 2 # skinless chicken thighs
• 1 (15-ounce) can tomato sauce
• 1/4 cup lime juice
• ½ tablespoon minced chipotle chiles in adobo sauce with 1/2 teaspoon sauce from can
• 2 cloves garlic, minced
• ½ cup chopped fresh cilantro leaves (optional)
• Lime wedges, for garnish
For the Rice:
Melt the butter in a medium saucepan over medium heat. Add the white part of the green onion and the garlic; cook until the onion is translucent. Add the rice and stir to coat the grains with the butter.
Add the coconut milk, chicken broth and salt and pepper. Stir and bring to a boil. Reduce the heat to a simmer and stir one more time. Cover the pan and cook 35-45 minutes, until liquid is absorbed. Set aside for 10 minutes. Fluff the rice and fold in the green part of the onion and the beans.
For the Chicken:
Cook onion, celery and carrots in a small amount of olive oil. Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Bring to a boil, cover and cook on low for about 1 ½ hours, until meat is fork tender. Serve half of the thighs with this meal (topped with cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.