Caribbean chicken

    1 hour 50 min

    An unusual twist on classic roast chicken, this recipe makes the most of the flavour of the fresh fruits.

    3 people made this

    Serves: 4 

    • 1 chicken, about 1.5kg
    • 2 tbsp olive oil
    • 225ml chicken or vegetable stock
    • 250g long-grain rice
    • 1 (225g) tin pineapple pieces in juice
    • 1 star anise (optional)
    • 3 firm bananas
    • 1 tablespoon butter
    • 3 tablespoons single cream
    • salt and cayenne pepper

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat the oven to 190°C (gas 5). Place the chicken on a rack, brush with 1 tablespoon of the oil and season with salt and cayenne pepper. Roast for 1 1/2 hours (or allow 20 minutes per 450g plus 20 minutes, if your bird is bigger or smaller).
    2. Tilt the cooked chicken over the roasting rack, to allow the juices to run from inside the bird into the tin. Remove the chicken and cover with foil to keep it warm. Allow to rest for 15–20 minutes before carving. Meanwhile, skim off the fat in the roasting tin, add the stock and place over a high heat on the hob. Bring to the boil, scraping the bottom of the pan with a spatula all the while, and boil for several seconds until reduced slightly. Set aside.
    3. Meanwhile, cook the rice. Put the rice in a saucepan and cover with 600ml boiling water. Drain the pineapple, put aside 2 tablespoons of the juice, then pour the rest into the pan with the rice. Add a pinch of salt and the star anise, if using. Bring back to the boil, then reduce the heat and cover. Simmer for 12–15 minutes until all the water has been absorbed and the rice is just tender. (Add a little more boiling water if needed before the rice is cooked.) Drain, if necessary, cover and keep warm.
    4. Carve the chicken, cover and keep warm. Cut the bananas in half widthways, peel and then cut in half lengthways. Heat the remaining oil in a frying pan, add the butter and sauté the bananas for a few minutes until golden. Remove from the pan using a draining spoon and keep warm. Add the pineapple to the pan, heat gently for 1 minute, then remove and keep warm.
    5. Pour the reduced chicken roasting juices and the reserved 2 tbsp pineapple juice into the frying pan and bring to the boil. Reduce the heat, stir in the cream and season to taste. Pour into a jug or sauceboat.
    6. To serve, arrange the chicken on top of the rice with the bananas and pineapple and serve the sauce on the side, to pour over.


    *For an extra special flavour, flambé the bananas with 2 tbsp dark rum.
    *To test the chicken is cooked, pierce between the chicken breast and thigh with a knife – the juices should run clear.

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