junkanoo chicken and rice

Name: Junkanoo Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Caribbean
Ingredients: 2 package(s) yellow rice mix (such as mahatma brand); - tomato juice (for preparing rice); 1 stalk(s) celery, diced; 1 medium yellow or red sweet pepper, cut into strips; 2 tablespoon(s) vegetable oil; 1 small onion, sliced; 2 medium zucchinis, sliced; 1/2 cup(s) sliced fresh mushrooms; 1 1/4 cup(s) chicken broth; 1/2 teaspoon(s) soy sauce; 1/2 teaspoon(s) ground ginger; 2 tablespoon(s) cornstarch; 2 cup(s) cooked chicken breast, cubed

(1 RATING)

10 Pinches

Vickie Parks

Renton, WA

Updated on May 3, 2016

Junkanoo is an important element of Bahamian culture. An exact history is unclear but is thought to be named for a slave named John Canoe. It dates back several centuries when slaves on plantations in the Bahamas wore masks to avoid being identified when celebrating Christmas and New Years. After emancipation, the tradition continued but with more formal and elaborate community festivals held across the Bahamas on Dec 26 and Jan. 1. It usually includes food, local crafts, children performing skits, and street parades featuring indigenous music, dancing and colorful festival costumes and masks.

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prep time 15 Min

cook time 30 Min

method Saute

yield 6 serving(s)

Ingredients

2 packages yellow rice mix (such as mahatma brand)
- tomato juice (for preparing rice)
1 stalk celery, diced
1 medium yellow or red sweet pepper, cut into strips
2 tablespoons vegetable oil
1 small onion, sliced
2 medium zucchinis, sliced
1/2 cup sliced fresh mushrooms
1 1/4 cups chicken broth
1/2 teaspoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons cornstarch
2 cups cooked chicken breast, cubed

How To Make junkanoo chicken and rice

Step 1

Prepare rice as directed on package, except use tomato juice in place of water, and add celery and peppers.

Step 2

In a large skillet, heat oil and sauté onions, zucchinis and mushrooms.
Step 3

In a separate bowl, whisk together chicken broth, soy sauce, ginger and cornstarch, then add to skillet with the other ingredients. Cook over low heat until it comes to a boil and thickens, stirring frequently. Add chicken and stir gently until hot.
Step 4

Serve this on a bed of the cooked yellow rice.
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