Island Bird: Pineapple-Rum Chicken
#270542 - 06/22/06 10:08 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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From 365: No Repeats by Rachel Ray, copyright 2005. This has some of the same flavors as AtomicRose's Rum-Glazed Pineapple, Mango & Chicken Skewers and is quite good.
Island Bird: Pineapple-Rum Chicken
1-1/2 cups jasmine rice, any brand 1 whole pineapple, cored and peeled (see Tidbit below) 3 Tablespoons vegetable oil (cut this down to 1 Tablespoon or use cooking spray instead) 1 small yellow onion, diced 2 garlic cloves, chopped Coarse salt (I used plain old ordinary table salt) 1/2 teaspoon crushed red pepper flakes 1/4 cup (a 2-ounce nip) spiced rum, such as Captain Morgan's 2 cups chicken stock or broth (low or no-fat) 4 6-ounce boneless, skinless chicken breast halves Coarse black pepper 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped 2 Tablespoons fresh cilantro leaves (a palmful), chopped.
Cook the rice according to the package directions. While it cooks, make the chicken and sauce.
Cut the pineapple into bite-size chunks.
Heat a medium saucepan over medium-high heat. Add 1 Tablespoon of the vegetable oil. (Reduce oil or use cooking spray.)
Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes stirring frequently.
Add the pineapple chunks and the juice from the container, no more than 1/2 cup, and stir to combine.
Remove the pan from the heat and add the spiced rum. Return the pan to the heat, keeping a little distance in case the pot flames up. You can flame it on purpose, if you want to look cool. Either way, let the alcohol cook away, 1 minute.
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 nonstick skillet over medium-high heat with the remaining 2 Tablespoons of vegetable oil. (Reduce oil or use cooking spray.)
Season the chicken with salt and pepper and add to the hot skillet. Cook the chicken for 6 minutes on each side. For a smoky taste, grill the chicken on a grill pan or on an outdoor grill.
Slice the breasts and return to the large skillet. Pour in the pineapple and 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.
Tidbit: You can often find whole pineapples already peeled and cored in pouches of tall plastic containers. Check the fresh produce section.
Notes:
I would leave out the red pepper flakes, but Joe likes them. Sigh.
The peeled and cored pineapple I bought didn't have even 1/2 cup of juice, so I just used what I had and it turned out fine.
We cooked the chicken on the grill, so I was able to use the whole 1 Tablespoon of oil in the sauce.
-------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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