Louisiana Chicken with Rice and Pineapple
Main Dishes • American
Description
To give the chicken a unique aroma, you will need a Louisiana spice blend.
Ingredients
- Skin-On Chicken Breasts 4 pieces
- Long-Grain Rice 10 oz
- Canned Pineapple Chunks 10 oz
- Bouillon cube 1 piece
- Olive Oil 2 tablespoons
- Canned Corn 1 can
- Orange Bell Peppers 1 piece
- Spices to taste
Step-by-Step Guide
Step 1
Heat 1 tablespoon of oil in a deep skillet over medium heat. Add the seeded and finely chopped pepper, corn, and half a tablespoon of spices, and sauté for 2 minutes. Pour in 3 cups of water, add the rice, and crumble the bouillon cube. Bring to a boil, stir, and simmer on low heat for about 15 minutes, until the rice is tender.
Step 2
While the rice is simmering, rub the remaining spices into the chicken fillets. Heat the remaining oil in another skillet and fry the breasts over medium heat until cooked through on both sides.
Step 3
3 minutes before the rice is done, add the pineapple along with its juice to the skillet. Finish cooking the rice. Serve the chicken breasts on top of the rice.
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