Sweet, Drunk Chicken

Here at the Brave Astronaut launchpad, we are always on the lookout for things to do with chicken. It is a staple (although LBA has developed an addiction for sausage sandwiches, which are easy, but get monotonous at times) and appears on the table with some frequency. It is also one of those things that we can all eat (and not have to have something else for the smaller, pickier appetited-ones).

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
• Salt/Pepper
  

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 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.