Sunday, February 8, 2009

Sunday Dinner

Sweet Chicken! This is my daughters' name for what I would really call Braised Teriyaki Chicken (over brown rice).

Preheat oven to 350.

Take a large oven proof skillet or roasting pan (tonight we did 6 pounds of boneless skinless thighs in a Pampered Chef non-stick roasting pan), and brown the any cut of boneless chicken over medium-high heat on the stove top. Season with salt and pepper. Tonight, because of the large amount of meat, I added 2 cups of chicken stock, about 1 cup of store-bought teriyaki sauce, and a small can of crushed pineapple. Transfer dish and bake in oven for at least 1 hour, and check temperature of meat. We would pull it out at 160 minimum. I did pull it out half way through, and turned the thighs.

We often serve this with Trader Joe's Organic Brown Rice (cooks for 3 minutes in the microwave), along with a vegetable. The girls LOVE it, and so did the family tonight. Note on the teriyaki sauce - try to find something all natural.

This is simple and always a big hit!

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