Name: Dad’s One-Pot Hawaiian Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 6 boneless skinless chicken thighs; sea salt and fresh cracked black pepper; ½ cup French Dressing; 3 tablespoons olive oil; 1 cup chopped yellow onion; 2 cloves garlic, minced; 1 cup long grain rice; 1 cup bite size pieces of fresh pineapple; 1 cup fresh pea pods; 1 5-ounce can sliced water chestnuts; 2 tablespoons soy sauce; 3 tablespoons lemon juice; 1 ½ cups chicken broth; 1/3 cup chopped scallions

Ingredients

Scale

6 boneless skinless chicken thighs
sea salt and fresh cracked black pepper
½ cup French Dressing
3 tablespoons olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup long grain rice
1 cup bite size pieces of fresh pineapple
1 cup fresh pea pods
1 5-ounce can sliced water chestnuts
2 tablespoons soy sauce
3 tablespoons lemon juice
1 ½ cups chicken broth
1/3 cup chopped scallions

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Instructions

Place chicken pieces in a medium bowl and season well with salt and pepper. Add dressing and stir to coat all of the chicken pieces. Cover with plastic wrap and allow to rest in the refrigerator for 1 hour, or up to overnight.
When you’re ready to cook, remove the chicken from refrigerator and allow it to sit at room temperature for 20 minutes or so – just to get the chill off. In a medium heavy-bottom pot (I used a cast iron pot with a sturdy lid) heat olive oil over medium heat. Add the chicken pieces to the pot, shaking off a bit of the French dressing and allowing the chicken to brown, undisturbed for 4 to 5 minutes. Flip each piece of chicken and allow to brown on the alternate side for 4 minutes. Remove each chicken piece from the pan and place on a plate.
Add the onions and garlic to the pan, stir and cook until the onions are softened and cooked through and the mixture is fragrant.
Add the rice to the pan and stir to coat, about 2 minutes.
Add the pineapple chunks, pea pods, sliced chestnuts, soy sauce, and lemon juice. Stir to combine.
Stir in the chicken stock over medium heat and return to a simmer. Return the chicken thighs to the pan, including any juices that may have accumulated on the plate.
Cover and allow to simmer, reducing the heat to low. Allow the mixture to simmer for 20 minutes. Remove the lid and check the rice. If you find that it’s a bit crunchy and has absorbed all of the water, feel free to add 1/4 more stock or water, return the lid and allow the rice to steam for about 6 minutes more.
Remove the lid, allow to cool for 10 minutes. Spoon into serving bowls and top with a few fresh pineapple chunks and chopped scallions.
Enjoy! Refrigerate any leftovers.

Nutrition

Serving Size: 4