26 March 2009

Hawaiian Chicken Crock Pot Style

Back in the days of college, my two best friends from high school and one of their boyfriends (now husband) had a dinner club. We took turns rotating each week by cooking dinner. That was five years ago and one of the dishes that stands out was one that Kevin made. He put chicken, pineapple, peppers and onions in a foil pouch and baked it in the oven. After an hour, he just emptied everything out over rice. It was ingenious and SO delicious. I have been craving this for a while, so I decided to adapt it for the crock pot. It turned out delicious. It didn't taste as sweet as I can remember, I think it has to do with using terrayki marinade instead of sauce. Possibly, or I could just be delusional. So before serving, I took the juice in the crock pot, mixed leftover juice drained from the fruit with a few tablespoons of flour, brought it to a boil and reduced it while I was cooking the rice. It was an excellent idea. It enhanced the sweetness that I thought was lacking in the straight-from-the-crock pot version.

1/2 bag frozen pearl onions
1 red bell pepper, sliced
4 chicken thighs, bone-in, skin removed
1 can pineapple chunks (including juice)
1 can mandarian oranges, juice drained and reserved
1/2 bottle terrayki sauce

flour, if needed
brown sugar, if needed

Layer the ingredients in the crock pot as listed, with the veggies on the bottom, fruit on top. Cook on low for 4 hours. Before serving, transfer liquid from crock pot into saucepan. Mix reserved orange juice with a few tablespoons of flour and pour into crock pot liquid. Bring to a boil on the stovetop. Taste for sweetness. If needed, added a few tablespoons on brown sugar. Simmer while preparing rice.

Serve over white or brown rice with reduction sauce on top! Aloha!

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