Island Bird: Pineapple-Rum Chicken |
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Prep Time: 40 Minutes Cook Time: 12 Minutes |
Ready In: 52 Minutes Servings: 4 |
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From Rachael Ray Ingredients:
1 1/2 cups jasmine rice |
1 whole fresh pineapple, cored and peeled (dole) |
3 tablespoons vegetable oil |
1 small yellow onion, diced |
2 garlic cloves, chopped |
coarse salt |
1/2 teaspoon crushed red pepper flakes |
1/4 cup spiced rum (captain morgan's) |
2 cups chicken stock or 2 cups chicken broth |
4 (6 ounce) boneless skinless chicken breast halves |
coarse black pepper |
1/4 cup fresh flat-leaf parsley, chopped |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
2. Cut the pineapple into bite-size pieces.
3. Heat a medium saucepan over med-high heat.
4. Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
5. Add in the pineapple chunks and the juice from the container (no more than 1/2 cup); stir to combine.
6. Remove the pan from the heat; add in the spiced rum.
7. Return the pan to the heat, keeping a little distance in case the pot flames up.
8. You can flame it on purpose, if you want to look cool.
9. Either way, let the alcohol cook away, 1 minute.
10. Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
11. While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
12. Season the chicken with salt and pepper, then add to the hot skillet.
13. Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
14. Slice breasts and return to the large skillet.
15. Pour in the pineapple and sauce and combine with a good shake of the pan.
16. Add in the parsley and cilantro; turn off the heat.
17. Let stand for a minute or two.
18. Serve up the jasmine rice and top with a liberal amount of the Island Bird.
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