Caribbean Chicken with Pineapple Cilantro No ratings yet.


medium prep time 20 mins | cook time 30 mins | SERVINGS 4

Ingredients

    1 tablespoon La Fe Brown Sugar

    1 teaspoon La Fe Ground Black Pepper

    1 teaspoon dried thyme

    1 teaspoon La Fe Ground Cumin

    1 teaspoon garlic salt

    1 teaspoon paprika

    La Fe Sazon

    ½ teaspoon chili powder

    ½ teaspoon ground nutmeg

    4 skinless, boneless chicken breast halves

    1 cup uncooked La Fe White Rice

    1 ½ cups water

    1 (8 ounce) can sliced Mango in juice, drained – divided/La Fe Mango Pulp

    2 tablespoons chopped fresh cilantro

    1 teaspoon La Fe Vegetable Oil

    1 pinch garlic salt

    1 pinch La Fe Ground Black Pepper

Directions

  • STEP ONE

    Preheat the oven to 350˚ F (175˚ C).

  • STEP TWO

    Mix together the La Fe brown sugar, 1 teaspoon of La Fe black pepper, thyme, La Fe cumin, 1 teaspoon of garlic salt, paprika, chili powder, La Fe sazon, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9×9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.

  • STEP THREE

    Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160˚ F (70˚ C).

  • STEP FOUR

    Whole chicken is baking, bring the La Fe rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

  • STEP FIVE

    Mix La Fe pineapple pulp, cilantro, and La Fe vegetable oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.