Thai-Polynesian-French Chicken Over Rice
(Or, "Around the World Chicken")
1 tbsp fresh black pepper (unground, still green)
2 large cloves, fresh garlic
1 leaf Thai herb (your choice)
1 orange, peeled, cut into 1/2 segments (the Polynesian part)
1 cup cubed fresh pineapple (the Polynesian part)
1/4 tsp cinnamon (the Polynesian part, optional)
1 diced tomato (optional)
1 diced onion
1 chicken leg, 1 chicken thigh
2 cups cooked rice
1 tbsp olive oil
2 tbsp oyster sauce (the Thai part)
1/3 cup red wine (the French part)
1. Start rice in a rice cooker
2. In a mill or blender, finely chop garlic, fresh black pepper and Thai herb; set aside
3. Put a teaspoon of the garlic/pepper/herb mixture in a skillet with ollive oil and heat just before oil smokes. In this mixture, brown both sides of chicken
4. Remove chicken and saute onion in chicken drippings and olive oil
5. Put chicken in microwave for 2-3 minutes to insure the inside is cooked thoroughly
6. Combine chicken with pineapple, sauteed onion, orange, and rest of garlic/black pepper/Thai herb mixture in skillet and simmer on low.
7. After 5 minutes add red wine and oyster sauce.
8. Simmer for 15 more minutes. Just before turning off heat, add diced tomato (optional).
9. Serve chicken and sauce mixture over rice.
Best served hot on a picnic table right outside your kitchen door amidst tropical flowers blooming in your garden in January (picture from my garden). Makes enough for two. Call up a skinny Thai student or teacher to share with you. However, be prepared for a mild complaint about combining sweet tastes with chicken--until they try it. Then, you'll have to pull 'em off of it to get your share.
Toughing it out in Thailand,