This
one-skillet dinner is about layering flavors—from the smoky, spice-rubbed
chicken tenders to the seared peppers and pineapple chunks to the silky sauce
with a hint of bourbon that gives the dish a sweet and buttery finish.
The recipe
is quick and easy to put together, but the flavor combination turns this casual,
no-fuss dish into a very inviting dinner. Serve the chicken, vegetables, and
fruit over a bed of rice for a satisfying, flavor-packed meal.
Ingredients
- 1/2 tsp
ground cumin
- 1/2 tsp garlic
powder
- 1/2 tsp
dried oregano
- sea salt
- freshly
ground black pepper
- 8 chicken tenders
(about 1-1/4 lbs total)
- 4 tsp olive
oil, divided
- 1 8-oz can pineapple
chunks, drained, juice reserved, chunks halved
- 1 medium
red bell pepper, coarsely chopped
- 1/2 cup very
thinly sliced red onion
- 2 tbsp
unsalted butter
- 2 tbsp
bourbon
- 1 tbsp
brown sugar
- 2 cups
cooked rice
|
Sauce Ingredients |
Preparation
- Preheat the
oven to its lowest temperature (to keep the chicken warm).
- Combine the
cumin, garlic powder, oregano, salt, and pepper in a small bowl. Rub the spice
mixture all over the chicken tenders. Let stand 20 minutes. (May also cover and
refrigerate 4 hours.)
- Heat a
large, heavy skillet over medium-high heat and brush with 2 teaspoons of oil. Sear
the chicken (without crowding) until browned and just cooked through, about 5
minutes per side. (If your skillet isn’t large enough to hold all the chicken
tenders in a single layer, work in 2 batches, using a little extra oil.)
- Transfer
the tenders to an ovenproof plate and keep warm. Do not wipe out the skillet.
|
Spice-Rubbed Chicken Tenders |
|
Tenders Beginning to Sear |
|
Pan-Seared Chicken Tenders |
- Brush the
skillet with the remaining 2 teaspoons of oil. Add the pineapple chunks, bell
pepper, and onion and season with salt and pepper. Sear until tender and
beginning to brown, 5-6 minutes. Transfer the pineapple mixture to a bowl.
- Reduce the
heat to medium-low and melt the butter in the skillet. Add the reserved
pineapple juice, bourbon, and sugar. Cook, scraping up brown bits, 3 minutes.
- Return the
chicken tenders (with accumulated juices) and pineapple mixture to the skillet and stir gently into the
sauce.
|
Pineapple Mixture Beginning to Cook |
|
Seared Pineapple Mixture |
|
Sauce Mixture |
|
Chicken and Pineapple Mixture Returned |
Serve the chicken mixture overtop rice, spooning
leftover pan juices over all.
|
Pan-Seared Chicken Tenders with Pineapple-Bourbon Sauce |
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