Tropical Chicken Patties
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 517 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 94 milligrams
- Sodium
- 349 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 4 grams
- Protein
- 29 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
1 1/4 pounds ground chicken
2 small jalapeno peppers (1 green, 1 red), seeded and minced
2 cloves garlic, minced
1/2 teaspoon ground allspice
Kosher salt and freshly ground pepper
2 1/2 tablespoons vegetable oil
1 small red onion, finely chopped
1/4 teaspoon turmeric
1 cup long-grain white rice
1 cup frozen peas, thawed
1 1/2 cups diced pineapple
1/4 cup chopped fresh cilantro
Directions
- 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. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
- Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
- Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
- 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