Origin and history of pineapple chicken pilaf
Pilaf is a traditional dish with its roots in Middle Eastern and Central Asian cuisine. It consists of rice cooked in broth with various ingredients that add flavor and texture. Over time, this recipe has been adapted in different Latin American countries, where it is known by name variations such as "arroz pilaf" or simply "pilaf." In some places, the inclusion of tropical ingredients like pineapple gives it a fresh and distinctive touch, fusing sweet and savory flavors.
In countries like Mexico, Colombia, and Venezuela, chicken pilaf is a popular dish served at family gatherings and special celebrations. The combination of juicy chicken with the natural sweetness of pineapple creates a perfect balance that appeals to both adults and children. Furthermore, the use of curry powder gives it a characteristic aroma and flavor that distinguishes it from other chicken and rice preparations in the region.
How to prepare pineapple chicken pilaf
Ingredients:
Boneless, skinless chicken breasts, green bell pepper, yellow onion, pineapple chunks, olive oil, curry powder, rice, chicken broth, and pineapple juice.
Preparation steps:
First, sauté the onion in the olive oil until soft, add the curry powder and the uncooked rice.
Stir until all the rice grains are coated with the oil, add the chicken, pineapple, and bell peppers.
Add the broth and the juice and cover with a tight-fitting lid.
Cook over very low heat for 15 minutes, then remove from the heat, keep covered, and let it rest for an additional 10 minutes.
