Thursday, January 21, 2010

Caribbean chicken and rice

This is an unsophisticated all-in-one meal that just happens to be pretty darned tasty.  It's super fast to make if you've already got pre-cooked chicken and rice on hand.  Even if you don't, you can still make this in just over thirty minutes!  Vary the amounts depending upon how many you have to serve.

Caribbean Chicken & Rice

Pre-cooked chicken for four
Prepared rice for four

Olive oil
Onion, chopped
Green pepper, chopped 
2 - 3 carrots, chopped

14 oz can of pineapple chunks or crushed, with juice
1/3 c barbecue sauce
2 t fresh ginger, grated

If the rice and chicken are not already pre-cooked, start the rice now and stir fry the chicken in a skillet in some olive oil.  Remove the chicken from the pan.  Add vegetables to the olive oil and stir until softened.  Add the pineapple and juice, barbecue sauce, and ginger and heat to a boil.  Lower heat, add chicken and simmer until the rice is ready.  Serve hot over rice.  

No comments: