8 skinless, boneless chicken breast halves
1 large sweet onion, thinly sliced
4 medium ripe tomatoes
4 green onions, thinly sliced
1 green bell pepper, thinly sliced
1 small yellow squash, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons chili sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger for garnish
1 cup chopped fresh cilantro
1 cup chopped fresh mushrooms
1 cup mushrooms, sliced
1 cup willowy green onions, sliced
1 cup soy sauce
1 cup rice wine vinegar
1/4 cup coconut vinegar
Pour chicken into a large casserole dish. Season with onions, tomatoes, green onions, bell peppers, squash, lime juice, chili sauce, sugar, salt, ginger and cilantro. Coat well with the chicken seasoning mixture.
Bake chicken at 350 degrees F (175 degrees C) for 1 hour, turning occasionally, until no longer pink inside.
Meanwhile, in a small saucepan, heat remaining 1 cup coconut vinegar and 1 cup coconut vinegar in a large bowl over low heat. Stir to loosen clay-sands.
Drain excess broth from chicken and vegetables using a slotted spoon. Mix in 2/3 cup chicken broth, rice, mushrooms, onions, bell peppers, squash, lime juice, chili sauce, vinegar and coconut vinegar. Transfer chicken to the liquid mixture, cover and simmer for 15 to 20 minutes.
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