Tropical Chicken Patties
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
570 g
Ground Chicken2 cloves
Garlic (minced)1 tsp
Ground Allspice2.5 tbsps
Vegetable Oil1 small
Red Onion (finely chopped)1 tsp
Turmeric1 cup
White Rice (long-grain)1 cup
Pea (frozen, thawed)1.5 cups
Pineapple (diced)1 cup
Cilantro (chopped fresh)Directions:
1
Add the peas but don't stir; cover and set aside
2
Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat
3
Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl
4
Mix with your hands and form into four 1/2-inch-thick oval patties
5
Put the patties on a plate, cover and refrigerate until ready to cook
6
Heat 1 tablespoon vegetable oil in a large skillet over medium heat
7
Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute
8
Add the rice, 1/4 teaspoon salt and 2 cups water
9
Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes
10
Add the patties and cook until firm, about 4 minutes per side
11
Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl
12
Season with salt
13
Stir the rice and peas and season with salt and pepper
14
Serve with the patties and pineapple salsa
15
Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams Photograph by Antonis Achilleos