3 red onions, roughly chopped and divided
4 cloves garlic
1 bunch scallions
Juice of 2 limes
2 jalapeño or serrano peppers, seeded
2 to 3 tablespoons red wine vinegar
1/4 to 1/2 cup orange juice
1 tablespoon (about a palmful) sweet paprika
1 tablespoon (about a palmful) cumin
2 teaspoons (about 2/3 palmful) allspice
1 teaspoon (about 1/3 palmful) cinnamon
6 sprigs fresh thyme
1/3 to 1/2 cup EVOO - Extra Virgin Olive Oil, plus some for drizzling
4 boneless/skinless chicken breasts
Salt and freshly ground black pepper
1 pineapple, peeled, cored and cut into chunks
1 yellow bell pepper
2 red bell peppers
1 green bell pepper
Preheat oven to 400°F.
Place one red onion, the garlic, scallions, lime juice, jalapeño peppers, red wine vinegar, orange juice, paprika, cumin, allspice, cinnamon and thyme in a food processor and pulse to combine. While running, stream in the EVOO to form a thick paste.
Place the chicken in a roasting pan and season generously with salt and pepper. Rub the paste on the chicken and place in the oven to cook. About 25 minutes.
Place the pineapple, bell peppers and 2 red onions on a baking tray. Season with salt and pepper and drizzle them with some EVOO. Place tray in the oven with chicken.
I serve over brown rice. The 'paste' make more then I need for my family, so I freeze the leftover to use again. This last time I made it I put the chicken in the crockpot, with the peppers and onions on top, then poured the paste over the top. Cooked 3+ hours on high during church. Then I added the pineapple to the crockpot, shredded the chicken and served it all over brown rice. It was super easy and pretty good crock-potted. Although I prefer the roasted ones.
adapted from Rachael Ray