Chicken Dorado with Pineapple-Rum Salsa
Puerto Rico Finest
Ingredients:
1 tablespoon olive or vegetable oil
4 skinless. boneless chicken breast halves (about 6 oz each)
1/4 teaspoon ground black pepper
Pinch of salt
1/2 medium-size pineapple, peeled, cored, and cut into 1/2-inch pieces
1 tablespoon fresh lime juice
1 3/4 teaspoons brown sugar
2 tablespoons chopped cilantro
Cilantro sprigs fro garnish (optional)
2 tablespoons chopped green onion
1/3 cup Puerto Rican dark rum
Preparation:
In Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with ground black pepper and salt. Cook chicken over medium-high heat until golden brown on both sides and chicken loses its pink color throughout, about 7 to 8 minutes. Remove chicken to plate; keep warm. Add pineapple to pan drippings. Cook over high heat, stirring occationally, until all liquid evaporates. Add red pepper and green onion. Cook, stirring frequently, until pinepple begin to brown. Reduce heat to medium. Add rum, lime juice and sugar' cook 30 seconds. Remove skillet from heat. Stir in chopped cilantro. Spoon sauce over chicken breasts. Garnish with cilantro sprigs, if desired.
Makes 4 servings
Courtesy of Tourism of Puerto Rico, Rums of Puerto Rico -- Only the Finest
