Pina Colada Chicken


1 fryer chicken, cut-up
2 Tablespoons peanut oil
1-14 ounce can coconut milk, unsweetened
salt, pepper & granulated garlic, to taste
2 Tablespoons fresh thyme OR
1 teaspoon dried thyme
1 Tablespoon butter
1 red bell pepper, large chop
1-20 ounce can pineapple chunks (natural juice), drained
1 shot rum, optional
½ cup roasted cashews, optional


Season chicken with salt, pepper & granulated garlic and set aside. Heat deep skillet, add peanut oil, add chicken (skin side down) and sauté until browned. DO NOT COOK CHICKEN THROUGH. Turn chicken over, add coconut milk and thyme, lower heat to a simmer and cook for 30-35 minutes or until chicken is completely done. In a separate hot skillet melt the butter, add chopped bell pepper and sauté for 1 minute. Add rum (optional) and let alcohol burn off. You can tell when the alcohol in the rum has completely dissipated, the fragrance of alcohol will be gone and only the rum essence will remain. Add pineapple chunks and only heat through. Place cooked chicken in a deep platter and pour on juices the chicken cooked in. Pour the bell pepper/pineapple combo over the chicken and sprinkle cashews on top to finish. Serve with beans and rice and fresh salad. Serves 4-6