Pineapple Adobo Chicken With Orange Almond Rice Recipe

Pineapple Adobo Chicken With Orange Almond Rice Recipe


Orange-Almond Rice
  • 1 cup long grain brown rice
  • 1 2/3 cup orange juice
  • 1/3 cup water
  • 1/3 cup 1/3 cup chopped smoked almonds
  • to taste salt and pepper
Pineapple Adobo Chicken
  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 6 slices sliced pineapple, in juice
  • 3/4 cup pineapple juice
  • 1 pepper, finely chopped Chipotle peppers in Adobo sauce
  • 1/4 tsp Adobo sauce
  • to taste salt and pepper
  • for garnish Scallions, chopped

For Rice:
  1. Finely chop whole smoked almonds. Combine all ingredients for rice in a medium saucepan and bring to a boil over high heat. Cover, and reduce heat to low.
  2. Simmer for about 50 minutes or until all liquid is absorbed, keeping tightly covered. Let sit for 5-10 minutes off the heat before fluffing.
For Pineapple Adobo Chicken:
  1. In a large saute pan, heat olive oil over medium heat. Meanwhile, season both sides of the chicken breast with salt and pepper.
  2. Cook chicken in olive oil until cooked through, about 15 minutes. Set aside to rest while you make the pineapple adobo salsa.
  3. Cut sliced pineapple into bite-sized pieces and finely dice chipotle pepper. Slice scallions and set aside.
  4. In a medium saute pan, combine pineapple, chipotle pepper, pineapple juice, and adobo sauce. Bring to a boil and reduce heat to a simmer until juice has thickened, about 15 minutes.
  5. Slice chicken at an angle and serve over rice. Top with a scoop of pineapple salsa and garnish with chopped scallions.

Source: Foodie*ish

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