Mexican Fruited Chicken
|Vegetable oil||2 Tablespoon|
|Chicken pieces||3 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground cloves||1⁄8 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Rice||1 Cup (16 tbs) (Brand)|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned pineapple tidbits||13 1⁄2 Ounce (1 Can)|
|Cherry tomatoes||12 , cut in half|
|Grated orange peel||1 Teaspoon|
|Sliced celery||1 Cup (16 tbs)|
In a large skillet, heat oil.
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.
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.