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Categories:
olive oil chicken onion red bell pepper garlic pineapple regular water shrimp green onions cilantro world style pasta sauce salt ground black pepper
Viewed: 66 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 8 ounces boneless, skinless chicken thighs
- 1 onion medium, chopped
- 1 red bell pepper medium, finely chopped
- 2 cloves garlic finely chopped
- 1 cup pineapple chunks in natural juice, drained
- 1 1/4 cups regular or converted rice
- 1 1/4 cups water
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup sliced green onions
- 1/2 cup chopped cilantro
- 2 cups ragu old world style pasta sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Method
- Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
- Cook onion, red pepper and garlic in same skillet over medium heat, stirring occasionally, 3 minutes. Stir in Pasta Sauce, water, rice and pineapple. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes. Return chicken to skillet, then stir in shrimp. Simmer covered 5 minutes or until chicken is thoroughly cooked and shrimp turn pink. Season, if desired, with hot pepper sauce. Garnish with green onions and cilantro.
- Season chicken with salt and pepper, set aside.
