Caribbean Chicken recipe (Poultry)

Instructions

Place the chicken on a rack, brush with 1 tbsp of the oil and season with salt and cayenne pepper. Roast for 1 ½ hours. 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. Boil for several seconds until reduced slightly. Cook the rice. Put the rice in a saucepan and cover with 600ml boiling water. Drain the pineapple, put aside 2 tbsp of the juice, then pour the rest into the pan with the rice. Simmer for 12–15 minutes until all the water has been absorbed and the rice is just tender. Carve the chicken, cover and keep warm. Cut the bananas. 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.
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.
Arrange the chicken on top of the rice with the bananas and pineapple and serve the sauce on the side.

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