Leaves on this Family Tree

Friday, February 24, 2012

Easy Recipe

Made THE BEST recipe I have made in a LONG, LONG, LONG time. Sorry,  no pix . . unless you want an x-ray to see it going through the body :0}

Chicken and Pineapple over Brown Rice
serves 2-3 people

2 Chicken Breasts, cut into bite sized pieces
1 can Crushed Pineapple
1 can Chunked Pineapple
1 can Chicken Broth (vegetable broth would work too)
Scallions, to taste
Brown Rice (I use  Minute Rice)
Oil for "cooking" chicken
Soy Sauce, if desired

  1.  In a large frying pan, "brown" chicken in oil. (It doesn't brown, it will be white, but this will help with the total cooking tie.)
  2. Cut scallions and add to chicken.
  3. Add the can of cruched pineapple, juice and all, to the chicken. If you need more liquid to cover the chicken, use the chicken broth.
  4. Simmer for 45 minutes to 1 hour.
  5. Cook the brown rice in the juice from the chunked pineapple, adding the leftover chicken broth if needed. Cook according to directions.
Serve Chicken mixture over the Brown Rice . . . top with uncooked Chunked Pineapple.

The amounts will vary depending on the number of people being served . . . and the smaller the the "bite sized" pieces of chicken are, the more you can serve.

Next time, I'm going to add sliced peppers  to the chicken and maybe some Sweet and Sour sauce right at the very end of the cooking time.

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