Polynesian Chicken and Rice

Tonight I decided to try a recipe from the Complete Cooking Light Cookbook, that I won in an online contest last year. It is a great cookbook, and I've been pleased with the recipes I've tried.

I had all of the ingredients on hand, so I decided to give this one a go. It tasted great! DH and DS agreed that it is a keeper!

I'm going to be out of town next week for spring break, so, while I'm trying to get back into the cooking/blogging mode, you won't see any posts next week.

Polynesian Chicken and Rice

Prep time: 14 minutes Cook Time 45 minutes

1 1/4 c. chicken broth, fat free, less sodium

3 TBSP sugar (I used 1 TBSP and 2 TBSP sugar free orange marmalade)

3 TBSP ketchup

2 TBSP white vinegar

1 TBSP low-sodium soy sauce

6 oz. pineapple juice

1 TBSP butter

5 skinned chicken breast halves (I used 5 boneless, skinless chicken legs)

1 c. uncooked long grain rice (I used brown rice)

3 garlic cloves, minced

1 c. sliced green onions

1 c. chopped red bell pepper

1 (8oz) can pineapple tidbits, drained

chopped cashews

Combine first 6 ingredients in a bowl; set aside. Melt butter in a dutch oven over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan. Add rice and garlic to pan; saute 3 minutes. Return chicken to pan. Add broth mixture, and bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in green onions, bell pepper, and pineapple. Cook, uncovered 8 minutes. Sprinkle each serving with chopped cashews. Yields 5 servings.

I didn't add the pepper or green onion because I didn't have them. I think that it would be even better with both of those ingredients. Do give this a try!