Wednesday, March 5, 2014

Caribbean Chicken and Rice

1Tablespoon Oil
3-4Chicken Breasts
3 Chopped Carrots
1Finely Chopped Onion
1Can Water Chestnuts
1Can Pineapple

Cut Chicken into bite size pieces. Cook in skillet over medium-high heat for five minutes stirring occasionally. Stir in the Carrots and onion. Cook until chicken is almost cooked through. Pour the sauce onto the chicken mixture add the water chestnuts and pineapple cook until chicken is done and the sauce is bubbly. Serve over warm rice.

1Cup Ketchup
1/3Cup Molasses
1/3Cup Brown Sugar
4Tablespoons Apple Cider Vinegar
1Tablespoon Gluten Free Soy Sauce
Combine all ingredients together in small saucepan and bring to boil pour over chicken mixture.

No comments:

Post a Comment