Bite-sized, spicy Kashmiri rubbed chicken layered over a bed of refreshing pineapple rice, topped with sliced avocado, pinto beans, and a medley of grilled vegetables.
FEATURED STANDOUTS
Chicken Breast
Tender and juicy chicken breast, a versatile protein that can be grilled, roasted, or pan-fried. Its mild flavor pairs well with a variety of spices and sauces.
Kashmiri Pepper
A fragrant and flavorful pepper from the Kashmir region of India. It has a mild heat and a complex flavor profile with hints of sweetness, smokiness, and fruitiness.
Thai Chili Pepper
A small, fiery pepper native to Thailand. It is known for its intense heat and citrusy flavor. Paired with the kashmiri peppers they balance each other out
Garlic
A pungent and aromatic bulb that adds depth and complexity to many dishes. It can be minced, sliced, or crushed to release its flavor. Garlic is earthy flavor that balances out all the sweet and acid in the recipe.
Pineapple Chunks
Sweet and juicy pineapple chunks, a tropical fruit that adds a touch of sweetness and acidity to dishes. The little bites of fruit burst with flavor in the rice that add a nice sweet flavor to the dish.
Jasmine Rice
A fragrant and flavorful rice variety from Thailand. It has a delicate floral aroma and a slightly sticky texture.
Pinto Beans
A versatile bean with a mild, earthy flavor. Pinto beans once cooked are super creamy and contrast the texture of the sweet rice.
Avocado
A creamy and nutritious fruit with a mild, nutty flavor. The richness and fat of the avocado will cool your taste buds from the spicy chicken.
TIPS & TRICKS FOR THE BEST CHICKEN AND PINEAPPLE RICE BOWL
The best chicken cuts to use?
The best chicken cuts to use for this recipe are boneless, skinless chicken breasts or thighs. Chicken breasts are a leaner cut of meat, while chicken thighs are a bit more flavorful. Both cuts of chicken will work well in this recipe.
Do you have to use chicken for this recipe?
No, you do not have to use chicken for this recipe. You can use any type of protein that you like, such as beef, pork, or fish. If you are using a different type of protein, you may need to adjust the cooking time and temperature. Make this recipe completely vegetarian by opting for mixed veggies or tofu.
Welcomed additions
There are a number of additions that you can make to this recipe to customize it to your own taste. Here are a few ideas:
- Add some vegetables, such as onions, peppers, zucchini, broccoli, or mushrooms.
- Add some cheese, such as Monterrey jack, pepper jack or classic cheddar.
- Add some nuts, such as almonds or walnuts for crunch.
How to get a super yellow rice
To enhance the yellow color of the rice without affecting its flavor, a small amount of food coloring can be incorporated.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cast iron
Shallow pot
Cutting Board
Chef Knife
Tongs
Measuring Cups and Spoons
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Bite-sized, spicy Kashmiri rubbed chicken layered over a bed of refreshing pineapple rice, topped with sliced avocado, pinto beans, and a medley of grilled vegetables.
INGREDIENTS
- Chicken & Peppers
- 3 boneless, skinless chicken breasts, cubed
- 1/4c Green pitted olives, drained
- 1 Yellow onion, sliced
- 2 Poblano, sliced
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 4 Thai chili peppers
- 1 tablespoon Kashmiri powder
- 5 garlic cloves, minced
- 1 teaspoon cumin
- 2 teaspoons black pepper
- 1 tablespoon salt
- Pinto Beans:
- 2 cups dried pinto beans, cooked and softened
- 1 jalapeño pepper, minced
- 1 small onion, diced
- 1/3 cup butter or lard
- 1 tablespoon chicken bouillon
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 2 cups chicken broth
- Salt and pepper to taste
- Pineapple Rice:
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup pineapple chunks, fresh or canned
- 1 Carrot, minced
- 1 tablespoon garlic, minced
- 1 teaspoon turmeric
- 1 tablespoon chicken bouillon
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro
- 2 drops yellow food coloring (optional)
- 2Tb olive oil
INSTRUCTIONS
- For the Chicken:
- In a blender, combine the vinegar, water, olive oil, garlic, cumin, Kashmiri powder, Thai chili peppers, cumin, black pepper, and salt. Blend for one minute until smooth.
- Strain the marinade through a fine-mesh sieve and pour it over the cubed chicken.
- Let the chicken marinate for at least 2 hours or overnight.
- Once ready to cook heat a cast iron skillet and add in oil. Add in peppers, olives and onions then cooked till soft. Remove from pan. Add the chicken into the pan, cook in batches for 8-10 minutes till the chicken is cooked throughout.
- For the Beans:
- Heat a large saucepan or Dutch oven over medium-high heat.
- Add the butter or lard and fry the jalapeño and onion until softened, about 5 minutes.
- Add the cooked pinto beans, chicken bouillon, cumin, garlic powder, oregano, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are heated through.
- Season with salt and pepper to taste.
- For the Rice:
- In a medium saucepan, add in the olive oil and carrots and cook for 5 minutes to soften then combine the rice, water, pineapple chunks, garlic, turmeric, chicken bouillon, cumin, salt, and black pepper.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked through and the liquid has been absorbed.
- Stir in the cilantro and serve immediately.
- To Serve:
- Divide the chicken, beans, and rice among bowls, top with sour cream, cheese, fresh cilantro, plantains and serve with additional lime wedges, if desired. Enjoy!
For a more flavorful rice, use chicken broth instead of water. Add a pinch of saffron to the rice for a beautiful golden color. Top the rice with grilled chicken, shrimp, or tofu for a complete meal. Enjoy the rice as a side dish or as a main course.
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