Louisiana Chicken with Rice and Pineapple
4 servings
30 minutes
Louisiana-style chicken with rice and pineapple is a vibrant example of Southern American cuisine, combining spicy seasonings, the sweetness of fruits, and the tenderness of chicken meat. The dish is inspired by Louisiana traditions where cooking is infused with Creole and Cajun motifs. It features the aroma of roasted red peppers and corn paired with the rich flavor of seasoned chicken. Pineapple adds a fresh sweetness that beautifully contrasts with the rich bouquet of spices. Served with fluffy rice, this dish is nutritious and perfectly balanced. It is great for both family dinners and festive tables, delighting guests with its exotic touch and appetizing appearance.
1
Heat 1 tablespoon of oil in a deep skillet. 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 broth cube. Bring to a boil, stir, and simmer on low heat for about 15 minutes until the rice is soft.
- Olive oil: 2 tablespoons
- Red chilli pepper: 1 piece
- Canned corn: 1 jar
- Spices: to taste
- Long grain rice: 250 g
- Bouillon cube: 1 piece
2
While the rice is cooking, rub the remaining spices into the chicken fillet. Heat the remaining oil in another pan and fry the breasts over medium heat on each side until cooked.
- Spices: to taste
- Chicken breast: 4 pieces
- Olive oil: 2 tablespoons
3
3 minutes before the rice is ready, add the pineapples with juice to the pan. Cook the rice until done. Serve with the chicken breasts on top of the rice.
- Canned pineapple: 225 g