Last night for supper the Lovelocks enjoyed what I have dubbed Valerie's Hawaiian Chicken. I twittered about it and had some request the recipe. Since I haven't finished my other post, I decided to post a recipe today. It is cooked in the crock pot (which is probably my closet kitchen friend) and it is super easy.
Valerie's Hawaiian Chicken
4 Boneless Chicken Breasts, fresh or thawed out
1 Bottle of Lawry's Hawaiian Marinade
1 16 oz bag of frozen Sugar Snap Peas (I prefer Bird's Eye Steamer bag)
1 Can of chunk pineapple (optional)
1 Can of chicken broth
Brown rice (as much as your family eats)
1. Turn crock pot onto the warm setting, cover the bottom of crock with chicken broth. You only actually need a half of a can. Pour about 1/3 of the bottle of marinade into the chicken broth, stir and cover with lid.
2. In a mixing bowl, cover the chicken breasts with marinade (don't use it all, but most of what is left). Make sure they are coated, cover bowl and place in fridge for about an hour.
3. After the hour is up, put chicken and the marinade from the bowl into the crock pot. Make sure the chicken is covered in juice. If it's not then add a little more broth. Cover.
4. Turn up crock pot up to high. Cook on high for one hour.
5. Turn crock pot down to low and cook for two more hours.
6. At 45 minutes before the chicken is done, steam the sugar snap peas in the microwave. Drain the water and pour steamed veggies into the crock pot. At this time add the can of pineapple (if you choose, just as yummy without it) and the remainder of marinade.
7. Cook your brown rice.
8. Serve chicken mix over the rice! YUM!!
Now, there are some variations to this. If you need more chicken (more people to feed) then use two bottles of marinade and a whole can of broth. You can also cook the chicken on low the whole time you just need to add about a hour and a half to your cook time. Enjoy!!
Now, I must go work on some packing!! So much stuff, so little time.