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Chicken Tropicale

Festive and flavorful chicken and pineapple.

Any night's a party when you cook up this Caribbean-inspired chicken recipe. Tip: Using your slow cooker frees you up in the kitchen- not to mention utilizing your Crock Pot makes energy efficient sense year round.

Steve's been doing all the cooking of late. I know you know why, Babycakes. You're probably sick to death of hearing about it.

But do you also know how ridiculous it is to wield a sharp knife and balance on crutches and pass the balsamic vinegar in a kitchen built (obviously) for one person who (also obviously) never cooked? All the bumping-bums while making sure your left foot is touching the floor at precisely (doctor's orders) no more than 25% of your total body weight- which, truth be told, Dear Reader, has blossomed by six- er- seven and a half pounds since you've been lounging in bed every morning past 10 o'clock, eating cinnamon-laced wedges of grilled cornbread and deep bowls of crunchy maple buckwheat flakes as you cruise your e-mail?

That's right. I'm talkin' ridiculous.

So we've been eating a lot of familiar recipes and not experimenting much. Experimentation needs elbow room. And stamina. Both seem to be in rather short supply here. Which led me to remember this terrific recipe from before my no-chicken, no coconut days. It disappeared from the blog for awhile (don't ask!). So I thought it might be time to bring it back.


Chicken Tropicale Recipe

Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

Ingredients:

A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectar

Later:

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired

Instructions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.


Serves 4.


Karina's Notes:

  • Serve topped with fresh chopped cilantro, if you like.
  • Serve with slices of avocado.
  • Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.


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