Pineapple Chicken And Rice Bake Recipe
Ingredients
| 2 pounds meaty chicken pieces skinned | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 large red sweet pepper, cut into 3/4 inch squares | ||
| Pineapple chunks | 1 8 Ounce | |
| 1/4 cup frozen orange juice concentrate, thawed | ||
| Soy sauce | 2 Tablespoon | |
| Ground cloves | 1/8 Teaspoon | |
| Long grain rice | 2/3 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Parsley sprigs or paprika | ||
Directions
Place chicken pieces, onion, and red pepper into a large plastic bag set in a deep bowl.
In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves.
Pour pineapple mixture over chicken mixture in bag.
Seal bag.
Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally.
Before baking, drain chicken, reserving marinade and vegetables.
Set chicken aside.
Place uncooked rice in a I2x7 1/2x2 inch baking dish.
Stir chicken broth and the reserved marinade vegetable mixture into rice.
Top with chicken pieces.
Cover with foil.
Bake in a 375° oven about 1 hour or till chicken and rice are tender.
Garnish with parsley or sprinkle with paprika.
In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves.
Pour pineapple mixture over chicken mixture in bag.
Seal bag.
Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally.
Before baking, drain chicken, reserving marinade and vegetables.
Set chicken aside.
Place uncooked rice in a I2x7 1/2x2 inch baking dish.
Stir chicken broth and the reserved marinade vegetable mixture into rice.
Top with chicken pieces.
Cover with foil.
Bake in a 375° oven about 1 hour or till chicken and rice are tender.
Garnish with parsley or sprinkle with paprika.
Chef
