Sweet and Sour Chicken and Rice
"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas; is ok to skin chicken before cooking, if desired."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
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
- Preheat oven to 350°.
- Coat a 2-quart casserole with cooking spray.
- Wash the chicken, pat it dry.
- Put the rice in the casserole; pour the broth over the rice and top with the chicken pieces.
- Mix the pineapple and juice, brown sugar, cornstarch, lemon juice, mustard, and soy sauce in a medium bowl; pour over the chicken.
- Cover and bake for 1 1/2 to 2 hours, or until the chicken is cooked through.
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Reviews
-
This was just ok. The chicken was nice and tender, but it was all very bland looking and tasting. I did add some sliced carrots and red peppers for color, but the chicken itself very very white and insipid looking. Maybe browning the chicken first would help. Also, the rice was way overcooked and mushy. If you are going to make this, leave out the rice and broth and cook it separately.
