Chicken in Caribbean

Description

This recipe is a variation on the theme of roast poultry: chicken or chicken. The fruit is great off the taste of this dish, and tender rice in a creamy broth completes the amazing harmony...

Ingredients

Chicken

1 piece
Figure

250 g
Pineapple
Banana
Broth

200 ml
Cream

3 Tbsp
Pepper Cayenne
Black pepper
Salt
Vegetable oil
Butter

Cooking

Ingredients.

The chicken in the original recipe recommends to cook whole in the oven. I fry parts and in a frying pan. While cutting the chicken, cutting back, and sternum. These parts are on stock.

Frying chicken can do everything. I mix salt and pepper, pour the mixture on the prepared pieces, mix, spread on a heated pan party with the greatest number of skin down and fry without closing the lid until Golden brown, turn over, lower the heat, cover with lid and bring to readiness.

Promoem rice. I have Arborio from Mistral. Fill with water with a mixture of pineapple syrup (drained from the jar, leaving a couple of tablespoons for the sauce). This rice is cooked after boiling for 15-20 min. Don't forget salt, if needed.

Despite the fact that the pineapple is already cut, but still think they need them in addition to grind. They can additionally before serving to warm up, but I think this is unnecessary.

If in a frying pan, where roasted chicken, formed a lot of meat juice, then can the excess to use for the sauce, but you can do chicken broth. Put the pan on the fire.

In pineapple syrup, dissolve a pinch of Cayenne pepper (or chili), add the cream, pour the mixture into the broth, cook it for a while, stay, not to run away. Bananas cut lengthwise and crosswise into 4 pieces, fry in butter.

That's all. It remains only to assemble the dish. It is desirable to serve in a deep dish, as the rice generously watered sauce. So, spread the rice, pour the sauce, put the chicken on the rice along with bananas and pineapples. You can sprinkle black pepper.

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