Glazed Chicken And Raisin Pilaf

• 2 teaspoons vegetable oil
• 4 boneless skinless chicken breast halves, and cut into 3/4 inch cubes
• 2 tablespoons packed brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 2 cups long grain white rice
• 1 (14 1/2 ounce) can chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom or 1/4 teaspoon ginger
• 1/2 teaspoon ground coriander
• 1 cup sun maid raisins
• 1/2 cup thinly sliced green onion
• 1/2 cup minced parsley

1. Heat oil in dutch oven or large deep skilled (with lid) over her heat.
2. Add chicken and cook until browned.
3. Reduce head to medium.
4. Add brown sugar, soy sauce, and crushed red pepper.
5. Stir until chicken is glazed and cooked through.
6. Remove chicken from pan to serving bowl and set aside.
7. Pour chicken broth and 2-1/4 cups water into skillet.
8. Add rice, cinamon, cardamom, and coriander.
9. Cover and bring to boil.
10. Reduce heat to low and simmer until rice is tender and liquid is absorbed, about 20 minutes.
11. Remove from heat.
12. Stir in chicken, raisins, green onion and parsley.
13. Cover and let stand for 5 minutes.
14. Serve hot and make 8 cups.

vegetable oil, chicken breast halves, brown sugar, soy sauce, red pepper, long grain white rice, chicken broth, ground cinnamon, ground cardamom, ground coriander, raisins, green onion, parsley

Taken from www.food.com/recipe/glazed-chicken-and-raisin-pilaf-72594 (may not work)