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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pineapple Chicken With Saffron Rice Recipe

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This recipe for Pineapple Chicken With Saffron Rice is from Phalen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds chicken tenders
1 cup unsweetened lime juice
4 tablespoons olive oil
2 tablespoons raisins
2 tablespoons Appleton rum
Dash Tabasco sauce
1 can diced tomatoes
1/4 teaspoon pepper
1 ounce butter
1/2 fresh pineapple, peeled and cubed
Breadcrumbs
1 orange thinly sliced for garnish
1 package yellow/saffron rice mix
Directions:
Directions:
Rub the chicken with salt and marinate in lime juice for 1 hour
Heat the oil and fry the chicken quickly until browned. Reduce the heat and cook for a further 10 minutes.
Add the raisins, rum Tabasco and tomatoes, season with salt and pepper and stir.
Cover and cook for a further 15-20 minutes over a low heat.
While the chicken is cooking, melt the butter, roll the pineapple cubes in breadcrumbs and fry to a delicate brown. (don’t worry that the breadcrumbs do not stick to the pineapple)
Cook the rice according to directions for 20 minutes.
Arrange the platter so that the rice surrounds the chicken, the gravy tops it with the orange slices to garnish
Number Of Servings:
Number Of Servings:
4-6 people
Preparation Time:
Preparation Time:
Preparation Time: 15 minutes + 1 hour marinating

 

 

 

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