Créé avec l’IA
Caribbean Pineapple Chicken and Mushroom Rice
40 min 469 kcal par portion Facile
Ingrédients
4 Portions
- boneless chicken breast600 g
- long grain rice2 cups
- sliced mushrooms1 cup
- diced pineapple1 cup
- small onion1 piece
- red bell pepper1 piece
- vegetable oil2 tablespoons
- chicken broth3 cups
- thyme1 teaspoon
- chopped green onions1/4 cup
Instructions
- 1
Cut the boneless chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- 3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 2 minutes until softened.
- 4
Add the sliced mushrooms and diced red bell pepper to the pan. Cook for another 3-4 minutes until the vegetables are tender.
- 5
Stir in the long grain rice and thyme, and cook for 1 minute, stirring to coat the rice with the oil and vegetables.
- 6
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- 7
Add the diced pineapple and cooked chicken back into the pan. Stir gently to combine, cover, and continue to cook for another 10-12 minutes, or until the rice is tender and the liquid is absorbed.
- 8
Remove from heat and let the dish rest, covered, for 5 minutes.
