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Ingredients:
2-3 tbsp Olive Oil
1 lb Boneless Skinless Chicken Breasts
2 tbsp Haitian Blended Seasoning
1 can (14-1/2 o.) Fire-Roasted Diced Tomatoes
1 C of Fresh Pineapple
1/4 C Barbecue Sauce
Fresh Parsley Leaves
1 Stick of Unsalted Butter
Old Bay
Black Pepper
Chicken Seasoning
Paprika
White Rice:
1 lb of Jasmine White Rice
Ā 1 Scallion/1 t. of Maggi Chicken Bouillon Powder
1 stick of Unsalted Butter
3-4 C of Water
Salt
Directions:
Get a pot and drizzle olive oil and add the maggi/scallion and right after add butter and stir and as soon as the butter is melted, add water and let it boil
Taste to see if it needs salt, add if needed and rinse your rice 2-3 times as the water boils and add riceĀ
Clean the chicken breasts with lime and wash in cold water. Cut them into thick strips and then into cubes and season with the blended seasoning
In a large nonstick skillet, drizzle oil over medium-high heat. Add chicken and cook until it is lightly browned, about 5 minutes.Ā
Stir the rice every now and then and when the water dries up, cover the rice with aluminum foil and the top of the pot and lower the fire for 10-15 minutesĀ
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