This recipe adds an island flair using Caribbean spices such as allspice and cayenne pepper. It is served on top of turmeric-infused rice pilaf with sauteed aromatics such as onions, bell peppers, and minced garlic.
1cuppineapple chunks(can use fresh, frozen, or canned)
1/4tspground all spice
1tbsp olive oil
1cupuncooked long-grained rice(for low carb option: use 4 cups of cauliflower rice)
2cupswater(omit if using cauliflower rice)
1/4cupred bell pepper(diced)
1/4 cupgreen onions(chopped)
Pre-heat oven to 400F. Marinate the chicken with the seasonings and coat with olive oil
Place the chicken in the oven for 35-45 minutes. Cook until it reaches an internal temperature of 165F.
Meanwhile, prepare the rice pilaf. Add oil to a saucepan on medium-high heat.
Add the onions to the pot and saute until it softens and turns translucent, then add the garlic, bell peppers.
Next, add the rice and seasonings. Mix well until the rice is toasted and fully coated with the seasonings. Then add the green onions.
Pour in the water and bring it to a boil. Once it reaches a rolling boil, reduce the leat to low heat and let it simmer. Cover the pot with a lid and let it cook for 15-20 minutes until the rice is tender. (Note: If you are using cauliflower rice, omit the water. Just saute the cauliflower rice on medium high heat for about 5 to 7 minutes until it is cooked and tender)
Once the rice is cooked, fluff it with a fork.
Serve the chicken with the rice pilaf. Top it off with fresh pineapple. Eat and enjoy!
Easy Caribbean Chicken with Turmeric Rice Pilaf. This dish hits all the right spots with notes of sweet and savory flavors, coupled with a delicious rice side.
Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.