INGREDIENTS:
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
- 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:
- 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.
- 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.
- In a large saute pan, heat olive oil over medium heat. Meanwhile, season both sides of the chicken breast with salt and pepper.
- Cook chicken in olive oil until cooked through, about 15 minutes. Set aside to rest while you make the pineapple adobo salsa.
- Cut sliced pineapple into bite-sized pieces and finely dice chipotle pepper. Slice scallions and set aside.
- 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.
- 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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