Receta Sweet and Sour Baked Chicken
Sweet and Sour Baked Chicken
- 8 medium skinless, boneless chicken breast halves
- salt and pepper
- 2 T oil
- 1-20 oz can pineapple chunks (juice packed)
- 2 medium green peppers, cut into strips
- 1 cup jellied cranberry sauce
- 1/4 cup cornstarch
- 1/4 cup brown sugar
- 1/4 cup rice vinegar or cider vinegar
- 1/4 cup orange marmalade
- 1/4 cup orange juice or water
- 1/4 cup soy sauce
- 1/2 t ground ginger
- 2 dried red peppers
- Extra long grain Rice
- water, salt and oil for rice
1. Sprinkle chicken lightly with salt and pepper. Heat oil in skillet over medium high heat. Add chicken and cook about 5 minutes on each side or until browned, if necessary, brown chicken in batches. Transfer chicken to a 3-quart rectangular baking dish. Drain pineapple well, reserving 2/3 cup juice. Spoon pineapple chunks and green pepper strips evenly over chicken in dish; set aside.
2. For sauce, in a medium saucepan whisk together the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, orange marmalade, orange juice or water, dried red peppers and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken, pineapple and green pepper in dish.
3. Bake, covered in a 350 oven for 45 minutes.Uncover, bake 15 minutes more.
4. Make rice: Combine in a 2-quart saucepan: 1 cup rice, 2 cups water, 1 t salt and 1 T oil or butter. Stir lightly: bring to a rolling boil and reduce heat to simmer. Cover with a tight fitting lid and simmer for 15 mins. Remove from heat; let stand for 5 mins.