Chicken and rice recipe

Chicken and rice

• 4 – 6 chicken breasts
• 2½ cups rice
• 1 cup pineapple juice
• cooking oil
• 1 tsp. hot sauce (optional)
For the Teriyaki sauce:
• ½ cup dark soy sauce
• ½ cup honey
• ¼ cup apple cider vinegar
• 1 tsp. garlic powder
• ½ tsp. ginger powder
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 tsp. corn flour
In a small bowl, whisk together the teriyaki sauce ingredients. Add 2 tablespoons of cooking oil to the mixture and stir. In a large freezer bag or container, place the chicken breasts and pour in half of the sauce. Mix to coat the chicken evenly. Refrigerate the chicken and the remaining sauce separately for 2 hours or preferably overnight.
Heat a large sauce pan on medium heat and bring the remaining teriyaki sauce and pineapple juice to a boil. Reduce the heat and bring to a simmer until the sauce slightly thickens, stir constantly to prevent burning. Once done, pour the sauce into a bowl and set aside.
Wash off the sauce pan and place back on medium-high heat. Add about ¼ cup of oil and let it heat up. Place the chicken pieces into the pan, draining the excess marinade. Cook the chicken for 5 minutes on each side over high heat or until nicely browned. Set the chicken on a plate and set aside.
Wipe off the same sauce pan and place back on the heat. Add 3 cups of water, salt, cooking oil and bring to a boil. Next, add the rice and reduce the heat to completely low and cook the rice for another 8 – 10 minutes.
Once the rice is done, place the chicken pieces on top of it and brush them with the remaining teriyaki-pineapple mixture. Cover the pot and continue cooking the rice on low heat for an additional 10 – 12 minutes.
Brush the chicken with more of the teriyaki mixture and season the rice with salt and pepper. Stir in the hot sauce if desired.
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