Pineapple Chicken And Rice Bake
|Meaty chicken pieces||2 Pound, skinned|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sweet red pepper||1 Large, cut into 3/4 inch squares|
|Canned pineapple chunks||8 Ounce (1 Can)|
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Ground cloves||1⁄8 Teaspoon|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Chicken broth||1 Cup (16 tbs)|
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.
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.