Post by samiam on Jun 7, 2007 10:37:39 GMT -5
Island Bird: Pineapple-Rum Chicken ;D
1½ C. Jasmine Rice, any brand
1 whole pineapple, cored and peeled (available in plastic containers in your produce section)
3 T. vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
½ t. crushed red pepper
¼ c. (2 oz. nip) spiced rum, such as Captain Morgan's
2 c. chicken stock or broth
4 6-oz boneless, skinlesss chicken breast halves
coarse black pepper
¼c. fresh flat-leaf parsley leaves (a palmful), chopped
2 T. fresh Cilantro leaves ( a palmful), chopped
Cook rice according to package directions. While it cooks, make the chicken & sauce.
Cut the pineapple into bite-sized chunks. Heat a medium saucepan over medium-high heat. Add 1 T. of the vegetable oil. Add the onions, garlic, salt & crushed red pepper. Cook for 2 minutes stirring frequently. Add the pineapple chunks and the juice from the container, no more than ½ cup and stir to combine. Remove the pan from the heat and add the rum. Return to heat and let it cook 1 minute to cook off the alcohol or you can flame it on purpose. Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.
While the sauce is simmering, preheat a large non-stick skillet over medium-high heat with the remaining 2 T. oil. Season the chicken with salt & pepper and add to the hot skillet. Cook for 6 minutes on each side. Slice the breasts and return to the skillet. Pour in the sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the island bird. 4 servings.
This was really good but I think next time I'll add some green onion & chopped red pepper for color. What I did do was set aside a whole pineapple ring for each breast and soak them in the rum and used them for a garnish. Yummy!!!!
1½ C. Jasmine Rice, any brand
1 whole pineapple, cored and peeled (available in plastic containers in your produce section)
3 T. vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
½ t. crushed red pepper
¼ c. (2 oz. nip) spiced rum, such as Captain Morgan's
2 c. chicken stock or broth
4 6-oz boneless, skinlesss chicken breast halves
coarse black pepper
¼c. fresh flat-leaf parsley leaves (a palmful), chopped
2 T. fresh Cilantro leaves ( a palmful), chopped
Cook rice according to package directions. While it cooks, make the chicken & sauce.
Cut the pineapple into bite-sized chunks. Heat a medium saucepan over medium-high heat. Add 1 T. of the vegetable oil. Add the onions, garlic, salt & crushed red pepper. Cook for 2 minutes stirring frequently. Add the pineapple chunks and the juice from the container, no more than ½ cup and stir to combine. Remove the pan from the heat and add the rum. Return to heat and let it cook 1 minute to cook off the alcohol or you can flame it on purpose. Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.
While the sauce is simmering, preheat a large non-stick skillet over medium-high heat with the remaining 2 T. oil. Season the chicken with salt & pepper and add to the hot skillet. Cook for 6 minutes on each side. Slice the breasts and return to the skillet. Pour in the sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the island bird. 4 servings.
This was really good but I think next time I'll add some green onion & chopped red pepper for color. What I did do was set aside a whole pineapple ring for each breast and soak them in the rum and used them for a garnish. Yummy!!!!
