My grandmother roasted a whole chicken stuffed with wild rice and pineapple. I make a quicker stovetop version with chicken pieces. I’ve also updated the recipe with fresh rosemary and fresh pineapple. In rural Pennsylvania, rosemary was ususally dried and pineapple always came from a can, although the chicken might be from the backyard.
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
3 tablespoons olive oil
Salt and pepper to taste.
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
2 1/2 cups chicken stock
2 cups wild rice medley
16 ounces fresh pineapple, cut into 1-inch pieces
Extra sprigs of rosemary (for garnish)
1 Cup grated Parmesan cheese (for serving)
1. Pat the chicken dry. Halve the breasts crosswise to make 4 pieces. Sprinkle the chicken with salt and pepper.
2. In a skillet large enough to hold the chicken in one layer, heat 2 tablespoons of the olive oil on medium high. Add the chicken and brown, skin side down for 3 minutes or until golden. Turn and brown the other side for 3 more minutes or until golden. Transfer the chicken to a platter.
3. Lower the heat to medium. In the same skillet, cook the onions for 3 minutes or until browned. Add the garlic and cook 1 minute. Add the rosemary and cook for less than 1 minute. Remove the skillet from the heat and set aside.
4. In another nonstick skillet, heat the remaining 1tablespoon of olive oil on medium high heat. Brown the pineapple pieces, stirring often, for 1 minute or until caramelized. Turn and brown the other side for 1 minute more.
5. Return the skillet in which you cooked the chicken to low heat. Add the stock and scrape the brown bits from the bottom of the pan. Add the rice, then the chicken pieces, skin side up. Place the pineapple on top. Cover and cook 25 minutes, or until the chicken is cooked through. Check after 20 minutes and add more liquid to the pan if it seems dry.
6. Serve on a large platter, garnished with fresh rosemary and Parmesan.
© 2013 Michael Floreak