Cranberry Chicken & Rice
A sweet and tangy chiken dish served over a yellow rice.
Try this with pineapple or chopped pecans!"This dish was relatively quick & easy to make. My husband is a very picky eater & he loved it! I didn't use as much brown sugar as the recipe called for b/c I didn't want it to be too sweet." - Samiyeh25
Yield: 4 Ready in 30 minutes
favorite of 6 people 5 people want to try
|4 boneless, skinless Chicken breasts|
|1/2 cupOnion; diced|
|1 teaspoonolive oil|
|1/2 cupgreen bell pepper; diced|
|1/2 cupBrown sugar|
|1 12-oz canCranberry Sauce w/ whole cranberries|
|1 cupCold water|
|2 cupsRice; uncooked|
|2 tablespoonsChicken bouillon|
|1/4 teaspoonGarlic powder|
|1 pinchCayenne pepper|
|Water; for rice|
Cranberry Chicken & Rice Preparation
Cook rice as directed on package ( adding bullion, cumin, garlic, and ceyanne pepper to water before adding rice).
WHILE RICE COOKS:
Saute'' onions and green bell peppers in oil. When onions are clear, add 2/3 of the cranberry sauce. Place chicken breasts on top of mixture and spoon some of the sauce mixture on top of chicken. Spoon 1 teaspoon of brown sugar on each chicken breast. Reduce heat to medium-low and cover. Simmer for 5 mins.
After 5mins, turn chicken over, spooning more sauce on chicken, Add remainder of brown sugar to top of chicken, spoon more sauce mixture over chicken until brown sugar is wet and cover. Allow to simmer intil chicken is done. Remove chicken and set aside. Add corn starch to cold water, stir. Add mixture to cranberry sauce in pan, stir and add remainder of cranberry sauce from can. Raise heat to high at stir until gravy is thickened. Remove from heat.
Spoon gravy over rice add chicken.
Serve with green veggie!
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