Viv's Pina Colada Chicken With Salsa |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Another recipe from our stay in Puerto Rico. I haven't tried this one yet, but it sounds delicious. Ingredients:
4 (4 ounce) chicken breasts |
1/2 cup pineapple juice |
1/4 cup coconut milk |
1 cup chicken stock |
1/4 cup heavy cream |
1 cup spanish yellow rice |
1/2 cup baby carrots |
1 papaya, diced |
1 onion, diced |
1/2 red bell pepper, diced |
1/2 green bell pepper, diced |
1 garlic clove, minced |
chopped cilantro |
Directions:
1. Mark chicken breast on hot grill & cook until done.
2. For sauce:.
3. Reduce pineapple juice by 1/2. Add coconut milk & bring to a boil. Add chicken stock & reduce. Add cream & heat through.
4. For salsa:.
5. Dice papaya, onion, red & green pepper & mix with minced garlic & chopped cilantro.
6. Spoon pineapple sauce on place & arrange chicken over. Serve with cooked rice, steamed carrots & salsa on red cabbage leaf.
|
|