Recipe: Maylasian Mojito Chicken Drums with Coconut-Lime Rice

MAYLASIAN MOJITO CHICKEN DRUMS

FOR THE CHICKEN:
8 chicken drumsticks, skin removed
4 tablespoons olive oil
1-1/2 teaspoons jerk seasoning
1/2 teaspoon allspice
4 tablespoons brown sugar
4 tablespoons coconut flavored rum
2 teaspoons cornstarch
1/4 cup hot chicken broth
3/4 cup coconut milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 (2 oz.) jar pimentos
2 cups diced fresh mangoes
FOR THE COCONUT-LIME RICE:
2 cups chicken broth
1/2 cup coconut milk
1 3/4 cups instant rice
2 teaspoons lime zest
1 green onion, cut on bias (for garnish)

HOW TO PREPARE THE CHICKEN:
In large saucepan, place olive oil over medium high heat. Add chicken, jerk seasoning, allspice, brown sugar and rum. Saute chicken 8 minutes, turning constantly.

Mix together cornstarch and 1/4 cup hot chicken broth; reduce heat and pour mixture over chicken. Add 3/4 cup coconut milk, lime juice, 1 teaspoon lime zest and pimentos. Simmer 15 minutes, adding mangoes during last 3 minutes.

HOW TO MAKE THE COCONUT-LIME RICE:
In medium saucepan, place 2 cups chicken broth and 1/2 cup coconut milk; bring to a boil. Add instant rice and 2 teaspoons lime zest. Reduce heat, cover and simmer 5 minutes. Turn off heat and set pan aside.

TO SERVE:
Place Coconut-Lime Rice in center of large serving platter and arrange chicken on top. Garnish with green onion.

Makes 4 servings
From: Darlia Schaefer, Lincoln, AR - 2007 Finalist, National Chicken Contest
Adapted from source: National Chicken Council and Poultry and Egg Association