Island Lime Chicken and Rice


  • 1 frying chicken, cut up
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup light corn syrup
  • 1 teaspoon grated lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons light rum
  • 2 1/2 cups chicken broth
  • 1 (6 ounce) package long-grain and wild rice
  • 1/2 cup coarsely chopped, salted cashews


  1. Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper.
  2. Combine corn syrup, lime peel, lime juice and rum; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
  3. While chicken is cooking, bring broth to a boil in medium saucepan.
  4. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
  5. Remove from heat; stir in cashews.
  6. Remove chicken from skillet; keep warm.
  7. Remove excess fat from pan drippings with paper toweling.
  8. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency.
  9. Arrange rice and chicken on serving platter.
  10. Spoon glaze over chicken.

Yield: 6 servings