Sweet and Sour Chicken and Rice |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas; is ok to skin chicken before cooking, if desired. Ingredients:
1 (2 1/2-3 lb) chicken, cut up |
1 cup long-grain rice |
2 cups chicken broth |
1 (8 ounce) can crushed pineapple |
1/4 cup packed brown sugar (light or dark) |
1 tablespoon cornstarch |
2 tablespoons fresh lemon juice |
1 tablespoon dijon mustard |
2 tablespoons soy sauce |
Directions:
1. Preheat oven to 350°.
2. Coat a 2-quart casserole with cooking spray.
3. Wash the chicken, pat it dry.
4. Put the rice in the casserole; pour the broth over the rice and top with the chicken pieces.
5. Mix the pineapple and juice, brown sugar, cornstarch, lemon juice, mustard, and soy sauce in a medium bowl; pour over the chicken.
6. Cover and bake for 1 1/2 to 2 hours, or until the chicken is cooked through.
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