Pineapple and Adobo Chicken I Get… But Orange Almond Rice? Gurl, you cray cray.
The one where I come up with some weirdness to dress up some boring ol’ brown rice, and it turns out to be the best damn brown rice I’ve ever had. For reals.
I love me some sweet and spicy! And what better way to combine the two flavors than by pairing sweet pineapple and spicy chipotle peppers? There is no better way, I tell you! And that is how this delicious pineapple adobo chicken was born. I had a hankering for something that would take my taste buds to flavor town and I remembered making something similar years ago. It was the first time I had ever used adobo peppers and, well, I underestimated their heat level by a factor of a kazillion. That pineapple adobo chicken was the spiciest thing I have ever made in my life. It turned my husband’s face red. Sweat began beading up on his forehead. I felt lightheaded and dizzy. And I couldn’t feel the roof of my mouth for 3 days. It was just too damn hot to eat. So, I shelved the recipe. Until the other day when I was like, “hellz yeah, I can fix it”! And I did. And it was deliciousness to the nth degree, sans the pain and sweat.
This time I toned it down a few thousand notches, and this pineapple adobo chicken was perfectly balanced: sweet and spicy, but not burn-your-face-off spicy. I wanted to add another layer of flavor, so I came up with a delicious smoky and sweet orange-almond rice to put it on, and although it may sound a little weird, it all worked together like a symphony. The little bits of crunchy smoked almonds played on the smokiness of the chipotles, and the orange scented rice danced with the pineapple. This pineapple chipotle chicken is a winner, winner, chicken dinner I tell ya! And it is easy to throw together even on a busy weeknight. Score!
I use brown rice because it is a tad bit healthier than regular old white rice, and I like the slightly nutty flavor it brings to the table. I also used smoked almonds because I thought they would give a little more interest to the dish than plain slivered almonds. Although I am all about using what you have on hand, I think the smoked almonds really added a lot. So, if you can, by all means, try it with smoked almonds. If you don’t have them, plain almonds will work. The crunchy texture is one of the most important parts because it brings a little unexpected bite, so, whatever you’ve got on hand will do the job.
So if you’re in the mood for a dinner that is anything but boring, grab a couple pans and make up a batch of this super yummy pineapple adobo chicken!
[recipe title=”Pineapple Adobo Chicken with Orange Almond Rice” servings=”4″ time=”1 hr” difficulty=”easy”]
- long grain brown rice 1 cup
- orange juice 1 2/3 cup
- water 1/3 cup
- 1/3 cup chopped smoked almonds 1/3 cup
- salt and pepper to taste
Pineapple Adobo Chicken
- boneless skinless chicken breasts 4
- olive oil 2 tbsp
- sliced pineapple, in juice 6 slices
- pineapple juice 3/4 cup
- Chipotle peppers in Adobo sauce 1 pepper, finely chopped
- Adobo sauce 1/4 tsp
- salt and pepper to taste
- Scallions, chopped for garnish
- Finely chop whole smoked almonds. Combine all ingredients for rice in a medium saucepan and bring to a boil over high heat. Cover, and reduce heat to low.
- Simmer for about 50 minutes or until all liquid is absorbed, keeping tightly covered. Let sit for 5-10 minutes off the heat before fluffing.
For Pineapple Adobo Chicken:
- In a large saute pan, heat olive oil over medium heat. Meanwhile, season both sides of the chicken breast with salt and pepper.
- Cook chicken in olive oil until cooked through, about 15 minutes. Set aside to rest while you make the pineapple adobo salsa.
- Cut sliced pineapple into bite-sized pieces and finely dice chipotle pepper. Slice scallions and set aside.
- In a medium saute pan, combine pineapple, chipotle pepper, pineapple juice, and adobo sauce. Bring to a boil and reduce heat to a simmer until juice has thickened, about 15 minutes.
- Slice chicken at an angle and serve over rice. Top with a scoop of pineapple salsa and garnish with chopped scallions.
This is an original recipe by Glory Thorpe of Foodie*ish and was originally published on Foodieish.com. All content and photos ©2015 Foodie*ish. All Rights Reserved.