Mike's Tropical Chicken & Rice

• 4 large Boneless Chicken Breasts
• 1 can 8 oz Dole Pineapple Chunks & Juice
• 3 cup Orange Juice & Orange Chunks reserve 1 cup
• 3 tbsp Brown Sugar
• 2 small Tangerines & 1/4 tsp Zest
• 2 tbsp Each: Minced Garlic - Garlic Chili Sauce - Dried Red Onions
• 2 Jalapenos chopped with seeds removed
• 2 box 32 oz Chicken Or Vegetable Broth
• 1 tbsp Each: Lemon & Lime Juice - Red Pepper Flakes - Fresh Ginger - Soy Sauce -
• 1 Green & Red Bell Pepper
• 1 large Mango
• 1/4 tsp Black Pepper
• 1 GARNISHES & ADDITIONS
• 3 tbsp Sesame Seeds garnish
• 1/4 cup Fresh Cilantro garnish
• 1/4 cup Fresh Green Chives garnish
• 1/4 cup Fresh Parsley garnish
• 1 Bottle Soy Sauce for serving
• 1 Bottle Garlic Chili Sauce for serving
• 1 THICKENER
• 2 tbsp Cornstarch more may be needed
• 1 RICE
• 4 cup Uncooked Rice

1. Trim fat from chicken breasts.
2. This is what a boneless, fat trimmed breast should look like.
3. Pound to tenderize meat by placing a Ziplock Bag over your breasts and pounding them with a kitchen mallet.
4. Zest tangerine, peel and cut sections in half, chop oranges and mango, pineapples and chives, mince garlic and slice bell peppers and jalapenos.
5. Mix everything except garnishments, cornstarch, broth and rice together, including chicken breasts in a bowl or Ziplock Bag and refrigerate for at least 2 hours minimum to marinate.
6. Stir occasionally and make sure your chicken is submerged.
7. Pull chicken breasts out and cut into 1" x 1" cubes and lightly season any way you'd like.
8. powdered ginger-lemon pepper-onion powder-garlic powder Place on non stick tinfoil and bake at 350 for 20-25 minutes.
9. You can also fry them.
10. After baking or frying, set to the side.
11. I cook mine in a T-Fal ActiFry.
12. Separate your garnishments from your marinade vegetables.
13. FOR THE MARINADE: Place the marinade and veggies + 2 cups chicken broth and 1 cup of reserved orange juice in a pan and simmer for 20 minutes.
14. If your mixture boils down too much, add more broth.
15. Now you can tinker with your recipe to suit your tastes.
16. Is the marinade sweet enough?
17. Does it need more ginger?
18. It's all up to you.
19. You're the Chef!
20. TO THICKEN MARINADE: Mix 2 tbs cold water and 1 tbs cornstarch and slowly add to your simmering pan.
21. You can make this marinade as thick or as thin as you'd like, or as much as you'd like by adding more broth.
22. You'll be hard pressed to dilute the citrus flavor by adding more broth.
23. FOR THE RICE: Rinse 4 cups rice in a bowl until the starch water runs clean then drain well.
24. Add 2 or 4 cups chicken broth instead of water or whatever amount your rice package calls for, to a separate pot.
25. Add rice, bring to a boil and stir.
26. At boil, place lid on tight and reduce temperature to low and simmer for 15 minutes.
27. Do not remove lid.
28. After simmer, shut off flame and let rice stand with lid on for 10 more minutes.
29. SERVING: Pack warm rice in to a clean Ramekin.
30. Place a clean plate on top of it.
31. Turn the Ramekin over to place rice on serving plate.
32. Gently top rice with some marinade reduction, add on chicken pieces and top again with your reduction.
33. GARNISH with chopped chives, parsley, cilantro, sesame seeds, orange twists and serve with soy sauce.
34. Or you can serve your rice flat on individual dishes or buffet style.

chicken breasts, pineapple, orange juice, brown sugar, garlic, jalapenos , chicken, lemon , red bell pepper, mango, black pepper, additions, sesame seeds, fresh cilantro, fresh green chives, garlic chili sauce, cornstarch, rice, rice

Taken from cookpad.com/us/recipes/345345-mikes-tropical-chicken-rice (may not work)