Mexican Fruited Chicken Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Chicken pieces | 3 Pound | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Pineapple tidbits | 1 Can (10oz) | |
| Cornstarch | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Cherry tomatoes | 12 , cut in half | |
| Orange peel | 1 Teaspoon, grated | |
| Celery | 1 Cup (16 tbs), sliced | |
Directions
In a large skillet, heat oil.
Add chicken.
Brown, turning to brown well on both sides.
Add onion and garlic.
Sprinkle with salt, cinnamon, cloves and cayenne pepper.
Add 1/2 cup of orange juice.
Cover.
Cook over low heat until chicken is tender, about 45 minutes.
Meanwhile, cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
When chicken is tender, remove from skillet; keep warm.
Skim off any excess fat from pan drippings.
Drain pineapple tidbits; reserve 1/2 cup syrup.
In a small bowl, combine cornstarch and sugar.
Add 1/2 cup orange juice and reserved pineapple syrup.
Stir until free of lumps.
Add to pan drippings.
Cook until thickened, stirring constantly.
Return chicken to skillet.
Add pineapple tidbits and cherry tomatoes.
Spoon sauce over top; sprinkle with orange peel.
Stir celery into hot cooked rice; heat.
Serve with chicken.
Add chicken.
Brown, turning to brown well on both sides.
Add onion and garlic.
Sprinkle with salt, cinnamon, cloves and cayenne pepper.
Add 1/2 cup of orange juice.
Cover.
Cook over low heat until chicken is tender, about 45 minutes.
Meanwhile, cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
When chicken is tender, remove from skillet; keep warm.
Skim off any excess fat from pan drippings.
Drain pineapple tidbits; reserve 1/2 cup syrup.
In a small bowl, combine cornstarch and sugar.
Add 1/2 cup orange juice and reserved pineapple syrup.
Stir until free of lumps.
Add to pan drippings.
Cook until thickened, stirring constantly.
Return chicken to skillet.
Add pineapple tidbits and cherry tomatoes.
Spoon sauce over top; sprinkle with orange peel.
Stir celery into hot cooked rice; heat.
Serve with chicken.
Chef
