Polynesian Chicken and Rice
Try this Polynesian Chicken and Rice recipe, or contribute your own. "Chicken" and "Poultry" are two of the tags cooks chose for Polynesian Chicken and Rice.
Yield: 5 Ready in 1 hours
favorite of 2 people 6 people want to try
Verified by stevemur
|3 tbketchup, (Reduced-calorie)|
|1 cgreen onions; Sliced|
|8 ozUnsweetened pineapple|
|1 cred bell pepper; Chopped|
|3 Garlic; minced|
|Vegetable cooking spray|
|1 cPineapple juice|
|1 tbLow-sodium soy sauce|
|1 cLong-grain white rice|
|2 tbcashews; Coarsely chopped|
|5 Skinned chicken breast|
|1 1/2 cNo-salt-added chicken broth|
|2 tbWhite vinegar|
Polynesian Chicken and Rice Preparation
Combine first 6 ingredients in a bowl; stir well, and set aside. Coat a Dutch oven with cooking spray, and add margarine. Place over medium-high heat until margarine melts. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; set aside. Add rice and garlic to pan, and saute 3 minutes. Return chicken, meaty side down, to pan. Add chicken broth mixture, and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until most of the liquid is absorbed. Stir in the green onions and remaining ingredients; cover and cook an additional 5 minutes or until the vegetables are tender. Yield: 5 servings (serving size: 1 chicken breast half and 1 cup rice mixture). Per serving: 360 Calories; 5g Fat (13% calories from fat); 31g Protein; 49g Carbohydrate; 65mg Cholesterol; 466mg Sodium Recipe by: Cooking Light, March 1995, page 110 Posted to MC-Recipe Digest V1 #415 by firstname.lastname@example.org on Jan 28, 1997.
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