Brighten up your winter with this chicken cooked with rum and pineapple. It's a recipe I found on a recent vacation to the Caribbean island of Martinique. The French/Creole cuisine there creates intriguing, flavorful dishes. Rum is part of their culture and they like to use old rum, but any rum will work for this quick dish.
Helpful Hints:
_ Boneless, skinless chicken breast can be used instead of boneless, skinless chicken thighs.
_ If you prefer not to use rum, add a couple of tablespoons chicken broth instead.
_ Fresh pineapple cubes can be found in the produce section of the market.
_ Easy way to chop chives is to cut them with a scissors
_ Any type of hot pepper can be added to the rice dish. The heat is up to you.
Countdown:
_ Make rice and set aside.
_ Make chicken dish.
Shopping List:
To buy: } pound boneless, skinless chicken thighs, 1 small bottle rum, 1 small container fresh pineapple cubes, 1 small container pineapple juice, 1 package microwave brown rice, 1 bunch chives, 1 green bell pepper, 1 tomato and 1 serrano or other hot pepper.
Staples: canola oil, onion, salt and black peppercorns.
