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Mexican Fruited Chicken

Quick.easy.cooking's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Chicken pieces 3 Pound
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  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)
  Butter/Margarine 1 Tablespoon
  Canned pineapple tidbits 13 1⁄2 Ounce (1 Can)
  Cornstarch 1 Tablespoon
  Sugar 1 Tablespoon
  Cherry tomatoes 12 , cut in half
  Grated orange peel 1 Teaspoon
  Sliced celery 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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