Rice with chicken and pineapple

Prepare all the ingredients for the chicken and pineapple rice. Preheat the oven up to 200 degrees.

Pour 300 g of jasmine rice into a saucepan and add 2 tsp. of turmeric for gold color and spiced flavour.

Add 1 tbsp. salt and pour rice 500 ml of water. Boil and cook for 3-5 minutes. Then cover and set aside for 15-20 minutes to cook the rice.

Meanwhile, cook the chicken. Place the chicken in a baking dish and press a little. Grease with chicken seasoning to taste, pour 2 tbsp. olive oil. Bake the chicken in an oven for 20 minutes.

When the chicken is ready, do not pour the liquid out of the mold, we will need it to prepare the sauce. Heat a frying pan and pour the liquid out of the mold.

When the liquid starts to boil, add 50 ml of red dry wine. Evaporate the red wine for about 3 minutes. The sauce should be reduced in volume by 2 times and slightly thickened.

Cut 200 g of canned pineapple rings into cubes. Cut the chicken into portions. Place rice, pineapple slices, chicken slices on a large plate and pour the sauce. Garnish with thyme sprigs.