Cheverly Chef Scott (once again) posted a recipe for Pineapple Rum Chicken (pineapple is also a big favorite of the boys and usually in the house). It is served over rice, which is also a good staple for the boys. He got the recipe from Rachel Ray, but I won't hold that against him - even if she is too darn perky sometimes. Enjoy!
This might even be a recipe where these might get used. If you have kids, you'll want to click on the link - you might even want a set for yourself (seen in the Food Section blog of the NYT).
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
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 liquor 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.