Louisiana Chicken with Rice and Pineapple

Main Dishes | American cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 8.8 oz
Canned Pineapple Chunks - 7.9 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.