The brown bunny's nose is twitching merrily as he bounces about. "There are simpler ways to make this dish... like I was going to make it all in a dutch oven. But I decided that my Duch Oven was to big, and my other pans to small, so I made it in a Casserole Dish instead! Next time I'm going to add toasted cashews, I think." Boojum gives a happy little wiggle. "Go ahead and make it and let me know what you think!!!"
Boojum's Pineapple Chicke and Rice
Ingredients:
3 Boneless/Skinless Chicken Thighs
3 Pineapple Rings
1/4 cup chopped Pineapple
1.5oz Raisins
1 Cup Chicken Stock (I used Better than Bullion)
3/4 Cup Pineapple Juice
1/2 TB Salted Butter
1/2 tsp Hungarian Paprika
1/4 tsp Black Pepper
3 Chicken Thighs
2 pinches of salt
Enough Hungarian Paprika to lightly dust Chicken Thighs.
1. Sprinkle a pinch of salt over Chicken Thighs
2. Lightly Dust Chicken Thighs with Hungarian Paprika
3. Put Chicken Stock, Pineapple Juice, Salted Butter, Hungarian Paprika, Black Pepper, Raisins, and chopped Pineapple into pot and bring to boil.
4. Stir in 1 Cup Rice
5. Pour into 2qt Casserole Dish (I sprayed Pam before pouring in.)
6 Place seasoned Chicken Thighs into Casserole Dish, seasonned side up.
7. Place a Pineapple Ring on each Chicken Thigh.
8. Cover Casserole Dish with Aluminum Foil and place in preheated 375 Degree Oven for 60 Minutes
9. Take out of oven and let rest, covered, for 10 minutes.
