Description
This recipe is bright, savory, and just a little nostalgic—perfect for a simple dinner that feels a bit like vacation.
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Ingredients
Units
Scale
- 4 pounds chicken
- 500 grams wild rice or farro
- 32 ounces vegetable broth
- 1 bay leaf
- 1 Tbsp olive oil (for the rice or farrow)
- 2 Tbsp olive oil (for the sauteed onions)
- 2 Tbsp butter
- 4 cups onions
- 2 Tbsp garlic, chopped
- 3 Tbsp brandy
- 1 tsp maple syrup
- 2 cups pineapple
- 3/4 cup chicken broth or vegetable broth
- 1/8 tsp allspice
- Parsley for garnish
- Salt and pepper, to taste
Instructions
- Wash the rice in a bowl of water, then strain.
- Bring the vegetable broth to a boil in a large pot.
- Add the rice or farro, bay leaf, olive oil, and salt to taste.
- Cover and cook for 30–40 minutes.
- While the rice cooks, prepare the sauce.
- In a sauté pan, combine the olive oil and butter and melt over medium heat.
- Add the onions and cook for 10–15 minutes, stirring occasionally.
- Add the garlic and cook for another 2–3 minutes.
- Add the brandy and allow it to simmer for about 5 minutes, or until the alcohol has burned off.
- Stir in the maple syrup. Add the pineapple, broth, and allspice, and stir to combine.
- Cook for another 5–10 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Meanwhile, grill the chicken until cooked through.
- Pour the sauce on top of the rice or farro
- Top with grilled chicken
- Garnish with Parsley
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Grilling, Sautéing
- Cuisine: American
