While the Frist Art Museum café remains closed, Chef Richard Arocho has been getting creative in his home kitchen. He doesn’t use traditional recipes or measurements there, preferring to “go by the eye.” When we asked him to share a favorite dish with our members, he happily obliged. The chicken is served with pineapple corn relish, coconut pimento cream sauce, and saffron rice. Chef Arocho hopes to inspire you to see your kitchen in a whole new way as you try this on your own—use the flavors, aromas, and feeling of the food as your guides. These directions are meant merely as suggestions—they are intentionally flexible. Learn to “wing it” with Chef Arocho!

This meal will come together best if you start by marinating the chicken. Then, make the rice. While the rice cooks, prepare the relish and the sauce. Grilling the chicken is the last step before bringing all four elements together on your plates. Chef Arocho uses fresh ingredients for this dish, but if frozen or canned is what you have available, he says, “Go for it!”

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