Thursday, November 03, 2005
Pineapple-Rum Chicken
This is one recipe I'll be trying out this weekend.
Rachael Ray's Pineapple-Rum Chicken
(serves 4)
1 1/2 c. jasmine rice
1 whole pineapple, cored & peeled
3 tb. vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 ts. crushed red-pepper flakes
1/4 c. (a 2 oz nip) spiced rum, such as Captain Morgan's
2 c. chicken stock or broth
4 6 oz boneless, skinless chicken breast halves
coarse black pepper
1/4 c. fresh flat-leaf parsley leaves, chopped
2 tb. fresh cilantro leaves, chopped
Cook rice according to package directions. While it cooks, make chicken & sauce.
Cut pineapple into bite-sized chunks. Heat a medium saucepan over med-high heat. Add 1 tb of vegetable oil, once around the pan. Add the onions, garlic, salt & crushed red-pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice from the container (if you buy a whole pineapple already peeled and cored), no more than 1/2 cup, and stir to combine. Remove the pan from the heat and add the spiced rum. Return pan to the heat, keeping a little distance in case the pot flames up. 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 med-high heat w/ the remaining 2 tb of vegetable oil. Season the chicken w/ salt & 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 & cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with chicken.
Rachael Ray's Pineapple-Rum Chicken
(serves 4)
1 1/2 c. jasmine rice
1 whole pineapple, cored & peeled
3 tb. vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
coarse salt
1/2 ts. crushed red-pepper flakes
1/4 c. (a 2 oz nip) spiced rum, such as Captain Morgan's
2 c. chicken stock or broth
4 6 oz boneless, skinless chicken breast halves
coarse black pepper
1/4 c. fresh flat-leaf parsley leaves, chopped
2 tb. fresh cilantro leaves, chopped
Cook rice according to package directions. While it cooks, make chicken & sauce.
Cut pineapple into bite-sized chunks. Heat a medium saucepan over med-high heat. Add 1 tb of vegetable oil, once around the pan. Add the onions, garlic, salt & crushed red-pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice from the container (if you buy a whole pineapple already peeled and cored), no more than 1/2 cup, and stir to combine. Remove the pan from the heat and add the spiced rum. Return pan to the heat, keeping a little distance in case the pot flames up. 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 med-high heat w/ the remaining 2 tb of vegetable oil. Season the chicken w/ salt & 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 & cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with chicken.
# posted by Sary : 10:15 AM
