Ingredients
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1/3 cup A.1. Original Sauce
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1/8 cup brown sugar
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1/8 teaspoon ginger
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1 1/2 teaspoons turmeric
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1/8 teaspoon allspice
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1 teaspoon salt
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2 1/2 tablespoons curry powder
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1 teaspoon garlic powder
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2 tablespoons oil (for cooking)
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4 green onions (tops and bottoms)
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1 hot pepper, of choice (i used a Thai peppers)
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1/2 cup raisins
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1/4 cup fresh cilantro
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1 cup chopped cherry tomatoes
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1 cup tiny peas
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2 tablespoons chicken stock, concentrate
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1 1/2 cups chopped red bell peppers
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1 cup pineapple chunk
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8 boneless chicken thighs
Instructions
- Cut thighs into 1 inch chunks.
- Mix with A1 sauce tossing to coat.
- In a separate bowl, mix all dry ingredients.
- Add dry ingredients to chicken tossing to combine.
- Let marinate for 30 minutes. (can omit this step if needed).
- Brown chicken in 2 batches- Do not over crowd the pan.
- Remove chicken.
- Sautee garlic until fragrant in same pan.
- Add in red pepper and green onions cooking until slightly softened.
- Add in 1, 8 oz package Goya yellow rice. Stir to combine.
- Stir in raisins, pineapple, tomatoes and cilantro stirring to combine.
- Stir in 2 cups of water and ½ tub of knorr Home-style Chicken stock concentrate. Stir in chicken with any accumulated juices. Bring to a boil.
- Cover and reduce heat to low. Simmer for 25-30 minutes or until liquid is absorbed. Add in peas and stir to combine.
- serve.