Erin’s Easy Eats

Yes, another Rachael Ray recipe. When it comes to the land of “easy eats,” her 30 minute skillz cannot be beat. (Oh god that was rhyming? I need to stop teaching poetry. Anyway.) I’m not saying all of her recipes are good (there are lots that aren’t, and some that are just downright AWFUL) but I am not a Rachael hater so much that I can’t eat some of the food in her cookbook.

This one is really good. You can’t taste the rum, honest. I think this would also be equally good cold, over lettuce, instead of rice, for a good summer meal. Also, I love pineapple. And since Survivor is on, I also love Ozzie. <3 <3 <3 I made pie tonight too, a chocolate pie from the Pioneer Woman. It is like French silk pie. It is love.

Ingredients:

• Rice, cooked according to package directions (we use regular rice, and make about 2 cups)
• 1 can pineapple chunks
• 1 small yellow onion, diced
• 2 garlic cloves, chopped
• 1/2 tsp. crushed red pepper flakes
• 1/4 c. spiced rum (forgive me Justin, I used the bottle that’s been sitting on the counter for two months)
• 1 lb. boneless skinless chicken breast
• 1 1/2 c. chicken broth/stock
• 1/4 c. parsley, shopped
• 2 Tbs. fresh cilantro, chopped

Season chicken with salt and pepper. Either grill, or cook in nonstick pan for about 6 minutes each side or until cooked through. Remove from pan, set aside and keep warm. Wipe out the pan.

Heat pan over medium high. Add 1 tbs. oil, garlic, salt, onions, and crushed red pepper. Cook 2 minutes, stirring frequently. Add pineapple chunks and some juice (no more than 1/2 c. and stir to combine. Add rum (if you have a gas stove, take your pan off the heat first, then add the rum and put it back, unless you like pyrotechnics in your kitchen. You might, and that would add some “flair” to dinner, no?) Add chicken stock, and cook until it reduces by half.

Slice breasts and return them to the large skillet with the sauce in it. Add parsley and cilantro and turn off the heat. Serve over rice.

Tags: chicken, dinner, recipes, rice