Here it is fresh out of the oven. I used leg & thigh quarters w/ skin on. I loved the taste of this! A couple of things I might change next time though are: to use boneless, skinless chicken breasts, instead of skin on dark meat. I also might cut down on the brown sugar just a tad. If you like the sweet Asian dishes, then leave it just like it is. For me personally, I just thought it could have had a bit less of a sweet taste. I have to be honest and tell you that my "meat and potatoes" hubby said this is a "chick dish!" haha He ate 3 pieces, and even said it was good. But he more prefers the Szechuan style (hotter dishes) of Asian cooking, as opposed to the sweet dishes. Still a VERY YUMMY dish. I drizzled the sauce over the rice and WOWZERS was it ever good! I absolutely LOVED the crunch of the macadamia nuts in the rice!!
Rice Pilaf with Macadamia nuts
1/3 cup (1/6 lb.) butter or margarine
3/4 cup (4 oz.) salted roasted macadamia nuts, very coarsely chopped
1 onion (1/2 lb.), chopped
3 cloves garlic, pressed or minced
2 2/3 cups short- or medium-grain white rice
4 cups chicken broth
1/4 teaspoon white pepper
2 tablespoons chopped parsley
1. In a 10- to 12-inch frying pan over medium heat, melt 1 tablespoon butter. Add the macadamia nuts and stir until slightly darker brown, about 3 minutes. Scrape from pan into small bowl and set aside.
2. Add remaining butter, onion, and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.
3. Add rice and stir often until grains turn opaque, about 5 minutes.
4. Add the broth and pepper. Heat to a simmer. Pour the mixture into a shallow 2 1/2- to 3-quart casserole; cover tightly.
5. Bake in a 375° oven until rice is tender to bite, 40 to 45 minutes. Uncover and sprinkle with nuts and parsley. Give it a stir and serve immediately.