Friday, January 22, 2010

Caribbean Stir-Fry?

Last night's dinner was an homage to the tropics. Pineapple & Rum together as one! I will admit, but please don't tell anyone, that this recipe is a Rachel Ray creation. Shhhh. It's a secret.

Pineapple Rum Chicken

To start, cook up some chicken. I seasoned two chicken breasts with "grill seasoning" and some generic season blend. Bold and peppery. Cook the chicken in olive oil until golden brown and cooked through. Remove to a plate and rinse the pan.

The main flavor base starts with onions, garlic and red pepper flakes. For those who are intolerant to spice, please use some red pepper flakes, or you're going to get a mouthful of sweet from the pineapple later. A pinch or two of the pepper will help provide some balance.

A finishing touch will be cilantro and parsley.

Saute the onions, garlic and pepper until translucent. Add the pineapple; then the rum!

Simmer for a bit, then return the chicken-which you've cut into pieces-to the pineapple mixture. Add the cilantro and parsley. Toss to coat.

Serve over steamed rice.

Overall, this was tasty. I'm glad I used a bold seasoning for the chicken, or the dish could have come off as one-note. Instead there was some depth. In my version, I added some grated ginger, which provided some nice aroma and another layer of flavor. A nice alternative for dinner.

Pineapple Rum Chicken
original recipe by Rachel Ray

1 whole pineapple, peeled, cored and diced into 1/2 inch pieces
3 TB Olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup spiced rum
1 TB freshly grated ginger
2 cups chicken stock
4 chicken breasts
1/4 cup flat leaf parsley, chopped
2 TB cilantro, chopped

Season the chicken and saute in 1/2 the olive oil until browned and cooked through. Remove to a plate. Rinse your pan.

Heat the remaining olive oil until shimmering and hot. Add the onions, garlic, pinch of salt and pepper and red pepper flakes. Cook for 3-4 minutes until the onions start to become translucent. At that point, add the pineapple and ginger and up to 1/2 cup of reserved pineapple juice. Stir to incorporate. Remove the pan away from the stove and add the rum. Carefully return the pan to the stove. Depending on how much liquid is in the pan before the rum, the pan may flambe! Stir gently and cautiously. Let the liqour cook for one minute. Add the chicken stock and simmer until reduced by half.

While simmering, cut the chicken breasts into slices or 1 inch pieces. Return to the pan with the pineapple and sauce and cook until warmed through. Remove the pan from the heat. Add the parsley and cilantro. Toss. Serve over rice.


The Kara said...

I like it, but I'm just not a big spiced rum fan - can you do without, or is there a substitution that can be made?

ScottE. said...

I'm sure you could keep it out. I like spiced rum and I couldn't taste it. Jason said it was very subtle.