While visiting friends this summer, I was cooked a meal that sounded rather strange. However, I wanted to be open minded, and good job too as it was really good, in a very unique way! The recipe came from Haiti, and contained an ingredient I had always wanted to try; plantains. I was not sure what to expect, but I liked them a lot. However, when I tried to find plantains at my local grocery store, they did not have any. I decided that I could replace this with something more accessible, but what?
Suddenly I had an idea, I wasn’t sure it if it would work, but I thought it was worth a try so I went for it. Pineapple!
I present to you Spiced Haitian Chicken and Rice.
I know it sounds strange, but trust me, the flavors work and it is really good!
1 large sweet potato, peeled and diced
2 cups (400g) fresh pineapple, diced
2 chicken breasts, diced
1 tbsp olive oil
1 cup (200g) uncooked brown rice
2 tsp cinnamon
1 tsp nutmeg
½ tsp salt
½ tsp pepper
Cook the rice according to package directions. If you are using quick cook rice, begin the process after you have started the sweet potato and chicken. Otherwise begin the rice first as it takes 20 minutes.
Meanwhile, place the sweet potato in a small saucepan of water. Bring to a boil and cook medium high, until tender, but not so soft that it crumbles, around 10 minutes.
Heat the oil in a sauté pan over a medium heat and cook the chicken in the pan until golden brown.
Add the pineapple and sweet potato to the sauté pan and sprinkle the cinnamon, nutmeg, salt and pepper on top, mixing it in well to coat and cook for 1-2 minutes, stirring continuously.
Add the rice and stir to evenly distribute the rest of the mixture. Add more cinnamon if desired.