Chicken Kaleidoscope
Source of Recipe
the web
List of Ingredients
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 olives, drain well
1/2 lb Fresh snow peas; trim ends
2 oz Butter; shave
Salt
1 14 oz box natural instant brown riceRecipe
*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 degree F 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.
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