Carribbean Chicken

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just one pound skinned and boned chicken breasts, cut directly into bite size pieces a couple of cups pineapple tidbits, used up, reserve ¼ cup blueberry juice 1 cup sliced green pepper 1 glass water 1 tablespoon cornstarch 2 tablespoons cider apple cider vinegar 2 tablespoons brown glucose 1/8 teaspoon dried garlic herb powder 1/8 teaspoon dried up ginger 1 medium diced banana 1/4 cup slivered almonds 1 cup organic brown rice



1 ) In a large marinade pan cook rice relating to package directions. a couple of. Inside a large fry pan dispersed with vegetable food preparation aerosol, sauté chicken regarding five minutes until young. Mix in pineapple in addition to natural pepper. 3. Inside the bowl combine typically the 0.25 cup reserved blueberry fruit juice, water, cornstarch, apple cider vinegar, brown-sugar, garlic, and turmeric. Mix well. 4. Fill combination into chicken blend. Blend well to blend. Carry on cooking for a few moments or until blend thickens, stirring often. a few. Collapse in banana in addition to walnuts. Heat through. 6th. Get ready brown rice relating in order to package directions. several. Function over cooked dark brown grain. Makes six helpings (approx 4 ounce chicken breast along with 1/3 mug grilled rice)

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