ORANGE - PINEAPPLE CHICKEN - JAMAICAN STYLE
| Prep Time: 90 min | Serves: 6 |
| Cooking Time: 50 min | Yield: 8 Cups |
A taste of the Caribbean chicken with a spicy kick.
Ingredients
- 3 1/2 lb Chicken Breast (boneless,skinless)
- 1/2 cup Whole Wheat Flour
- 1 tsp Salt, Tsp.
- 1 tsp Chili Powder
- 1/2 tsp Nutmeg, Ground
- 1/4 tsp Cinnamon
- 1/8 tbsp Cloves, Ground
- 1/2 tsp Ginger Powder
- 3 tsp Canola/olive Oil
- 3/4 cup Tropicana Orange Juice W Pulp
- 1/4 cup Orange Zest
- 1/2 cup Raisins, Golden
- 1/4 cup Dark Rum
- 1 cup Pineapple, Canned, Crushed
- 2 cups White Cooked Rice
Directions
Preheat the oven to 350°F.
Take 3 to 3.5lbs of boneless chicken breasts and rinse the chicken and then pat it dry.Cut the chicken into bite sized portions.
in a large, resealable plastic bag or large bowl, combine the flour, salt, and chili powder. Shake the chicken pieces in the bag or fold the meat over in the mixture in your bowl. Make sure the chicken is thoroughly coated.
Heat the oil in a large skillet. Begin by placing the chicken pieces in the skillet and brown the chicken on all sides. Use only enough chicken pieces to fit the skillet and repeat if you have additional chicken pieces.
Place the chicken in a lightly greased, shallow baking dish.
In a bowl, mix thoroughly together the orange juice, raisins, rum, cinnamon, cloves, ginger, nutmeg, orange zest and crushed pineapple (undrained)*. Pour the mixture over the chicken.
*(Variation: Use a food processor to reduce the ingredients to a sauce.
Bake uncovered for 50 minutes in a casserole dish, or until the chicken is tender. While cooking the chicken occasionally baste with juices.
Serve:
Cook any variety of rice according to directions.
Serve on the cooked rice. Enjoy!