Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella

Description

This is a hawaiian variation of your typical fried chicken. The coating is so good with the macadamia nuts! I have adapted this recipe from the hali'imaile general store cookbook. This is one of maui's most celebrated restaurants. The rice is amazing and, in my opinion, well worth the time. The mango chutney actually reminds me of an ambrosia taste.the recipe includes a lot of steps and is somewhat time-intensive. Make it on a day when you have the time to enjoy your time cooking. Enjoy!

Ingredients

• Jasmine Rice
• Olive Oil
• Onion
• Lemongrass
• Kosher Salt
• Chicken Stock
• Ginger
• Garlic
• Red Bell Pepper
• Green Onions
• Water Chestnut
• Pineapple
• Mango
• Papaya
• Mango Chutney
• Mayonnaise
• Quick-cooking Rolled Oats
• Macadamia Nuts
• Flour
• Dried Thyme
• Parmesan Cheese
• Salt & Freshly Ground Black Pepper
• Boneless Skinless Chicken Breast Halves
• Unsalted Butter
• Canola Oil

Instructions

1. Tropical fruit paella:
2. Put the rice in a sieve and rinse under cold running water until the water runs clear
3. Drain well
4. In a saucepan, heat 2 tablespoons of the olive oil over medium heat
5. Add onion and sautee for about 3 minutes, until soft
6. Add the rice, lemongrass and salt and stir well
7. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed
8. Remove and discard the lemongrass
9. Meanwhile, in a skillet, heat the remaining 2 tablespoons of oil over medium-high heat
10. Add the ginger and garlic and sautee for 4 to 5 minutes
11. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through
12. Add this mixture to the rice and toss to combine
13. Keep warm until serving time
14. Pineapple chutney dipping sauce:
15. Combine all of the ingredients in a bowl and mix well
16. Set aside
17. Chicken:
18. Put the rolled oats in a food processor and pulse until finely chopped
19. Transfer to a bowl
20. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together
21. Add the nuts to the oatmeal and mix well
22. Add the flour, thyme and parmesan cheese and mix well again
23. Season with salt and pepper, to taste
24. Dip the chicken breasts into the melted butter
25. Dredge the breasts in the oats mixture until they are well coated
26. In a large skillet, heat the canola oil over medium-high heat
27. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through
28. Transfer to paper towels to drain
29. To serve:
30. Put a spoonful of the paella in the center of each plate and top with a chicken breast
31. Serve with the dipping sauce alongside