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Island Chicken and Vegetables Over Rice Recipe

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This recipe for Island Chicken and Vegetables Over Rice, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nelson Rodriguez
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 to 10 Chicken Thighs (any cut will do)
1 bottle Trader Joe’s Island Soyaki Marinade
2 boxes Standard Mushrooms
1 jar chopped Garlic in Water
1 Carrot
1 White Onion
3 1/2 C White Rice
Aluminum Foil
BBQ Sauce

Directions:
Directions:
Bone chicken and chop chicken into smallish pieces. Place chicken into a zip lock bag and pour half bottle of Island Soyaki marinade into bag, shake and leave in fridge for as long as desired. Chop onions into small pieces, chop mushrooms in halves or thirds, and make carrot shavings with a cheese grater or something of the sort. Place vegetables and mushrooms into zip lock bag, then pour half a bottle of Island Soyaki marinade and three to four tablespoons of chopped garlic in the bag. Shake and leave in fridge for as long as desired. Place foil over grill mouth and poke small holes in the foil. Do this so the small pieces of vegetables and chicken do not fall into the grill. Preheat grill. Turn grill to a slow cook setting and place entire bag of chicken and marinade onto the foil. Begin to prepare rice, either on a stove or in a rice cooker. When chicken begins to show a golden color, pour the entire bag of vegetables, mushrooms, garlic and marinade onto the foil on top of the chicken. Mix vegetables and chicken around until the chicken is completely cooked. Serve the chicken and vegetables over the steamed rice.

Number Of Servings:
Number Of Servings:
5-7 people
Preparation Time:
Preparation Time:
1 hour

 

 

 

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