For a meal that looks and tastes like gourmet cooking, but takes just over an hour to make, this chicken cannot be beat. The flavors of pineapple and rum bring to mind the cuisine of the Caribbean and the degree of spiciness is easily moderated to fit any palate. Even children love this dish and ask for seconds!
The recipe is easy to double or even triple, so it is perfect for a larger dinner party. For even quicker preparation, all the chopping can be done ahead of time, as can sauteing the chicken. For those who wish an alcohol-free version, a dollop of coconut milk adds the right flavor without the rum.
Easy Caribbean Chicken Recipe
Ingredients for Chicken
- 1.5 lbs. boneless, skinless chicken breast (or 3 lbs. bone-in pieces)
- 2 Tbsp. olive oil
- 2 large onions
- 2/3 c. flavored rum (coconut or mango work well) (optional)
- 2 Tbsp. pineapple juice (reserved from can)
- 3 Tbsp. lemon juice
- 1 can pineapple chunks (drained)
- dried red peppers (optional)
Directions
- Salt and pepper the chicken to taste. Heat the oil in a flameproof casserole over medium high heat. Add the chicken and brown on both sides.
- Peel and slice the onions into very thin rings. Add them to the casserole.
- Heat the rum in a small saucepan or in the microwave. Pour it over the chicken and use a long fireplace-style match to light it.
- When the flames die out, sprinkle the lemon and pineapple juices over the chicken.
- To make the dish spicy, add the desired number of dried red peppers (1 or 2 will make the dish fairly hot.)
- Cover and cook over low heat for 30 minutes.
- Add the pineapple chunks and cook for another 30-45 minutes, until chicken is cooked through.
Ingredients for Rice
- 1 small onion
- 2 slices bacon
- 1 1/2 c. uncooked long grain white rice
- 3 c. water
- 2 T. tumeric (For a very special occasion, substitute a teaspoon of saffron for the tumeric. The subtle flavor of the saffron complements the chicken dish very well.)
Directions
- Dice the bacon and place it in a saucepan to brown.
- Peel the onion and slice very thinly.
- Place the onion in the saucepan and saute with the bacon until they are lightly browned.
- Combine water and tumeric in a saucepan.
- Bring to a boil.
- Stir in rice and bacon/onion mixture.
- Immediately reduce heat to simmer and cover the pan.
- After 16 minutes, check the rice to make sure all the water is absorbed. If not, give it another 5 minutes.
Serving
The rice should be golden in color. Serve the chicken piping hot over the rice. Garnish with parsley and sprinkle with a touch of cayenne pepper for color and a bit of extra zing. When using a central serving dish (rather than individually served portions) the top of a fresh pineapple makes a great decoration (and you can substitute fresh pineapple for the canned--it's even better!)
Serves 4.
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