Yeah, I know. I should probably see my doctor about this. Who doesn’t want dessert on their birthday?
I was assigned to 2 Cookin’ Mamas for April’s reveal and I simply could not choose one recipe. I pinned a good ten of them, something I usually hesitate to do as to not out myself. But we had both recently participated in SixteenCheesecakes which I thought could explain my pinning spree.
2 Cookin’ Mamas is written by mom and daughter duo Linda and Christina. There are so many good recipes! I couldn’t choose between an appetizer recipe and a side dish recipe so after hemming and hawing for a minute or two, the idea to just combine them into a main dish finally came to me.
It’s not a classic pairing, but I promise you can never go wrong with Bourbon BBQ Chicken and Pineapple Fried Rice. In the original recipe the Bourbon BBQ Chicken is grilled, but third floor apartment life doesn’t exactly allow for that to be an easy task. And this is an actual bourbon and barbecue marinated chicken, not like bourbon chicken stuff you’ll get at the mall. Instead I cooked mine on my Cuisinart Griddler. If grilling, you’ll want to cut the chicken into strips and slide onto wooden skewers.
Bourbon BBQ Chicken and Pineapple Fried Rice
Source: 2 Cooking Mamas
for the bourbon bbq chicken:
4 boneless, skinless chicken breasts, cut into bite sized pieces
8 oz. BBQ sauce
1/8 cup bourbon
4 slices bacon, diced
1 1/2 tbsp. brown sugar
1 tbsp. smoked paprika
1/2 tsp. kosher salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
for the pineapple fried rice:
3 tbsp. vegetable oil, divided
1 red pepper, diced
1/3 cup sweet onion, diced
3 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
2 large eggs
1/2 cup carrot, shredded or matchstick
1/2 cup frozen peas
1 cup pineapple chunks, chopped
1/2 cup roasted cashews, chopped
3 cups day-old cooked rice (jasmine, brown rice, etc.)
3 tbsp. soy sauce
2 tsp. Thai red curry paste
2 green onions, thinly sliced
fresh cilantro, chopped for garnish
for the chicken:
1. Combine the bacon, brown sugar, paprika, salt, pepper, onion powder and garlic powder together in a blender or food processor and pulse until a paste is formed.
2. Smooth the paste over the chicken pieces (or strips) and place on a hot grill or grill plate. Cook for 5-6 minutes or until cooked through.
3. Meanwhile, stir together the BBQ sauce and bourbon. After chicken has finished cooking, brush onto both sides of the chicken and grill for 1 minute more. Serve remaining sauce on the side.
for the fried rice:
1. Prepare the dish by combining ingredients together in bowls. In the first small bowl, add red pepper and onion. In the second, garlic and crushed red pepper. In the third, the carrots and peas. In the fourth, combine 1 tablespoon of vegetable oil with the rice, pineapple and cashews. In the final bowl, stir together the soy sauce and curry paste.
2. Heat a large skillet or wok over medium high heat with 2 tablespoons of vegetable oil. Add in the red pepper and onions first, cooking for 2-3 minutes, then stir in the garlic and crushed red pepper, cooking for 1 minute more.
3. Crack the eggs into the pan and scramble until no longer wet, then stir in the carrots and peas, cooking for 2-3 minutes.
4. Stir in the rice/pineapple/cashew mixture along with the soy/curry mixture and cook for 5-8 minutes, until all vegetables are cooked/warmed through.
5. Divide fried rice among plate and top with green onions and cilantro. Serve along with the Bourbon BBQ chicken.