Acapulco Chicken II

I am not sure where I got this recipe originally and prepared it several weeks ago in the original form I got it in. It had the rice added to the PC to cook and it was a disaster! Tonight I fixed it as below after making a few modifications. The rice I used this time was brown and wild rice.

ACAPULCO CHICKEN

3	Each	thick whole boneless chicken breasts cut into chunks 1/4	Cup	olive oil 3	Tblsp	brown sugar 1	Tsp. cinnamon 1/2	Tsp. grated ginger 1 1/2	Cup	orange juice 1/2	Cup	raisins 1/2	Cup	orange marmalade 1/2	Cup	flaked coconut Salt and pepper to taste* Rice cooked separately

Not your everyday chicken recipe, this dish was inspired by the distinctive and appetizing flavor combinations of the Caribbean. Serve over white or brown rice.

In saucepan, heat orange juice, raisins and marmalade and stir until marmalade melts. Remove from heat and set aside.

Heat olive oil in pressure cooker and add chicken chunks. Lightly brown. Add the orange juice mixture plus the brown sugar, cinnamon, and ginger.

Close lid and bring to high pressure, then lower heat and cook for 10 minutes. Remove from heat and release using the natural release. Open, stir, taste and add salt and pepper to taste.

To serve, place chicken a rice bed on dish then add some of the sauce and sprinkle with flaked coconut. If sauce is too thin mix a tablespoon of corn starch in a small bowl with water. Stir until dissolved completely and add to the chicken and sauce in PC until desired thickness is reached.

This serves 3 hungry people. I prepared this tonight and it came out great.

Roger

Contributed by:

 * PressureCookerRecipes Y-Group