Hawaij Chicken Rice Recipes

HAWAIIAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper then add to the skillet.
• Sear outside until a nice golden crust forms.
• Remove chicken from pan, add in peppers and saute for 3-5 minutes until tender, remove from pan
• Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
• Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender
• Serve over cooked white rice.

HAWAIJ CHICKEN & RICE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a dutch oven (or other ovenproof pot) over medium-high heat.
• Cover the chicken thighs in the hawaij spice - sprinkling it on both sides and patting it on the chicken to make sure it sticks.
• Add the chicken thighs, skin side down and brown for 3 minutes, then flip and brown for another 3 minutes.
• Remove the chicken breasts and set aside.
• Add the onions to the pot the chicken was in and sauté till they are translucent, about 4 minutes, stirring occasionally.
• Then add the garlic and let sauté for 30 seconds.
• Deglaze the pot with a little bit of the chicken broth, scraping up any bits sticking to the bottom. Then add the rest of the broth. Turn off the stove.
• Add the rice and stir to combine. Then nestle the chicken in the rice.
• Cover the pot and put in the oven for 35 minutes. Remove the lid and continue to cook for another 10 minutes.
• Remove the chicken and rice from the oven and let sit for 5 to 10 minutes before serving.

HAWAIIAN CHICKEN RICE BOWLS RECIPE

Steps:

• In a gallon bag, combine teriyaki marinade and coconut milk.
• Add the chicken breasts to the bag and marinade your chicken for 8-24 hours.
• Heat grill to medium-high heat.
• Saute the bell peppers and zucchini in a saucepan over medium-high heat until tender.
• Meanwhile, place chicken on grill and cook for 2-3 minutes on each side or until cooked through.
• For the pineapple glaze, combine brown sugar and honey in a small bowl until fully combined.
• Place the pineapple spears on the grill and brush them with the brown sugar and honey mixture.
• Rotate pineapple and continue to glaze with the mixture, and grill each side for about 2 minutes.
• Once the chicken and pineapple are done grilling, remove from the grill.
• Assemble bowls by filling each bowl with one cup of rice and top with vegetables, chicken, pineapple spears and drizzle on teriyaki sauce, as desired.