Side Pannel
Chicken Kaleidoscope
Ingredients List
- 12 Chicken breasts; skin, bone
- 2 cn Pineapple chunks w/juice*;
- Drain; save juice, 20oz ea
- 1/2 c Lime juice
- 1 lg Green bell pepper slices
- 1 lg Red bell pepper slices
- 1 lg Yellow bell pepper slices
- 1 Vidalia onion; slice
- 1 lb Whole mushrooms; trim stem
- Ends
- 1 6 oz can pitted sm black oli
- Drain well
- 1/2 lb Fresh snow peas; trim ends
- 2 oz Butter; shave
- Salt
- 1 14 oz box natural instant br
- Rice
Directions
*You will need pineapple chunks from only 1 can for
this recipe. Freeze excess pineapple in an ice cube
tray covered with orange juice. Use cubes in glasses
of iced tea. Line bottom of slow cooker set on HIGH
with chicken. Add pineapple juice and lime juice; cook
for 4 to 6 hours or until tender, but not falling
apart. When chicken is tender, layer mushrooms,
pepper slices, 1 can pineapple, onion slices, olives
and snow peas in slow cooker in order given. Top with
butter.
Cook for 1-1-1/2 hours more, or until veggies are
tender, but not mushy. Remove chicken and veggies from
broth; set aside on a warmed utility platter, covered,
in a 200~ oven to keep hot. Broth should measure
approximately 1 quart; add salt and brown rice.
Following package directions, cover and cook on HIGH
until done. When rice is cooked, place in center of
large, warmed presentation platter. Scoop veggies over
top and arrange chicken around perimeter, letting
veggies spill over them. Source: Recipe Digest.
this recipe. Freeze excess pineapple in an ice cube
tray covered with orange juice. Use cubes in glasses
of iced tea. Line bottom of slow cooker set on HIGH
with chicken. Add pineapple juice and lime juice; cook
for 4 to 6 hours or until tender, but not falling
apart. When chicken is tender, layer mushrooms,
pepper slices, 1 can pineapple, onion slices, olives
and snow peas in slow cooker in order given. Top with
butter.
Cook for 1-1-1/2 hours more, or until veggies are
tender, but not mushy. Remove chicken and veggies from
broth; set aside on a warmed utility platter, covered,
in a 200~ oven to keep hot. Broth should measure
approximately 1 quart; add salt and brown rice.
Following package directions, cover and cook on HIGH
until done. When rice is cooked, place in center of
large, warmed presentation platter. Scoop veggies over
top and arrange chicken around perimeter, letting
veggies spill over them. Source: Recipe Digest.
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