A couple of weeks ago Lisa posted a recipe for Pacific Rim Chicken. The flavors in this recipe are some of my favorites and as a bonus this recipe goes in the crock pot. I've mentioned before the crock pot is my friend. Especially on a Monday or any other day when I know I may not feel like cooking after work.
I prepared this recipe with chicken thighs. Until recently, I never cared much for chicken thighs. Besides their nice flavor, they're so reasonably priced. I just bought a large package at Costco for .99 cents a pound. Seriously, it doesn't get any better than that!!!
I served this with brown rice. One of the challenges with brown rice is the cooking time. I've read recently if you soak brown rice prior to cooking, it cooks much faster. After soaking mine for four hours, it cooked in about 25 minutes in the rice cooker.
Pacific Rim Chicken
1- large onion, finely chopped
1-large green bell pepper, chopped
4-5 large chicken breast halves, skin and fat removed (about 3 1/2 lbs)
1- 8oz can crushed pineapple, including juice
3/4 cup chicken broth
1- large onion, finely chopped
1-large green bell pepper, chopped
4-5 large chicken breast halves, skin and fat removed (about 3 1/2 lbs)
1- 8oz can crushed pineapple, including juice
3/4 cup chicken broth
1/4 cup dry sherry (I used Mirin)
2 Tbsp soy sauce
1 Tbsp packed light brown sugar
2 tsp rice vinegar
1/2 tsp ground ginger
1/2 tsp salt (optional)
1/4 tsp black pepper
1 1/3 cup long-grain white rice, cooked according to package directions (I used brown rice)
2 Tbsp soy sauce
1 Tbsp packed light brown sugar
2 tsp rice vinegar
1/2 tsp ground ginger
1/2 tsp salt (optional)
1/4 tsp black pepper
1 1/3 cup long-grain white rice, cooked according to package directions (I used brown rice)
In large crock pot, combine onion and green pepper. Arrange chicken over vegetables. In medium bowl, combine pineapple and juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt, if desired, and black pepper. Stir to mix. Pour over chicken.
Cover and cook on high 1 hour. Reduce heat to low, stir chicken into sauce, and cook an additional 5-6 hours or until chicken is done.
Remove and reserve chicken in medium bowl. Transfer liquid and vegetables to saucepan. Quickly boil down sauce, stirring frequently, to thicken slightly. Meanwhile, slice chicken meat. Arrange rice on serving platter. Arrange chicken slices over rice. Pour sauce over all.
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sounds yummy - have to try it. Not sure I can take on the tasty tuesday - although it sounds soooooooooo inviting.
ReplyDeletedana
Looks so good, saving this one, my family would love this!
ReplyDeleteHey Chicky,
ReplyDeleteThis looks mighty fine! I can just never get enough chicken, so I'm always collecting recipes. We would surely enjoy this and I could eat it with just a few little tweaks. Thanks Julie!
This looks yummy! I love using my slow cooker, especially in the winter. It's so nice to come hone to a house that already smells like dinner.
ReplyDeleteCrockpot recipes make life so much better, I'm convinced. I love the fruity Asian flavors in this!
ReplyDeleteThat looks like a delicious meal! That is definitely a nice price for chicken thighs. My hubby loves dark meat so I'll have to make this dish for him!
ReplyDeleteSounds really quick and easy but still tasty.
ReplyDeleteI'm with you I love the meme and try to participate as often as possible the second best thing is finding wonderful recipes like yours that I can share with my family
ReplyDeleteI actually have some skinless, boneless thighs in my freezer that would be delicious with this recipe. Looks great!
ReplyDeleteThis is reminding me of my honeymoon in Maui and making me feel all warm and fuzzy inside. Looks super delish :)
ReplyDeleteI am so glad you tried this recipe. It looks like it turned out great! Thank you for sharing your version and linking up to TMTT. :-)
ReplyDelete