2 1/2 pounds frying chicken pieces
1/2 cup seasoned all-purpose flour
1/4 cup margarine or butter
1 can (8 1/4 ounces) pineapple chunks in syrup
2 tablespoons brown sugar
1 tablespoon vinegar
1 1/4 cups water
1/2 teaspoon salt
1 1/2 cups Original Minute Rice
1 scallion, sliced
Coat chicken with seasoned flour. Brown chicken well in
hot margarine in large skillet. Drain pineapple, reserving
1/4 cup syrup. Combine reserved syrup, brown sugar and vinegar
in small bowl. Pour over chicken. Turn chicken, skin side
down. Reduce heat. Cover and simmer until fork tender, about
20 minutes or until heated through. Move chicken to side
Add pineapple, water and salt. Bring to full boil. Stir in
rice. Cover. Remove from heat. Let stand 5 minutes. Fluff
with fork. Garnish with scallion.
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.