Chicken Calypso with Island Peas and Rice

Ingredients

• 1 ¾ lb boneless, skinless chicken thighs
• 1 ½ teaspoons total seasoning
• ¼ teaspoon pepper
• Olive oil cooking spray
• ¼ cup presliced green onions
• ¼ cup molasses
• 3 tablespoons Asian sweet chili sauce
• 1 tablespoon cilantro herb paste
• 1 lime, for juice

Steps

1. Preheat grill. Sprinkle both sides of chicken with seasoning and pepper; coat with cooking spray. Place on grill and close lid; grill 5–6 minutes on each side and until chicken is 165°F.
2. Squeeze lime for juice (1 tablespoon). Combine in medium bowl: remaining ingredients, including lime juice. Stir in chicken until evenly coated; cover (with foil) and let stand 5 minutes, turning occasionally, until flavors have blended. Serve.

Ingredients

• 1 (13.5-oz) can coconut milk
• 1 ½ cups reduced-sodium chicken broth
• ¼ cup raisins (optional)
• 1 ½ teaspoons total seasoning
• 1 (10-oz) package yellow rice mix
• 1 cup frozen green peas

Steps

1. Combine coconut milk, chicken broth, raisins, and seasoning in medium saucepan; cover and bring to boil on high.
2. Stir rice mix into boiling mixture. Cover and reduce heat to low; cook 22-25 minutes (covered, do not stir) or until most of liquid is absorbed and rice is tender.
3. Stir in peas; cover and cook 4-5 more minutes or until peas are heated. Fluff rice with fork and serve. (Makes 6 servings.)