1/2 cup canned no-salt-added chicken broth, undiluted
1 cup fresh pineapple chunks
1/3 cup raisins
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground cloves
1 large green pepper, seeded and cut into 1-inch pieces
6 cups cooked long-grain rice (cooked without salt or fat)
Orange wedges (optional)
How to Make It
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 2 minutes on each side or until lightly browned. Remove chicken from skillet, and set aside.
Add flour to skillet; cook, stirring constantly, 20 seconds. Add orange juice and broth, deglazing skillet by scraping particles that cling to bottom. Add pineapple and next 6 ingredients, stirring well. Add chicken. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until chicken is done.
To serve, place 1 cup rice on each plate. Top each serving with chicken; spoon pineapple mixture evenly over chicken. Garnish with orange wedges, if desired.
Oxmoor House Cooking Light Collection
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