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Spiced Chicken with Bacon Recipe

Ingredients

1 tablespoon olive oil

1 large onion, diced

1 medium spinach, diced

1/2 cup sour cream

1 teaspoon mild curry powder

3 cloves garlic, minced

1 (1 ounce) package dry barbecue sauce mix

8 thin skin-on, boneless chicken-sized chicken thighs

1 onion, diced

5 (4 ounce) cans pineapple, with juice

3 cans pineapple juice concentrate (wild baby back garden variety), drained

1 cup cooked chicken breast meat

8 slices white bread, divided

Directions

Heat olive oil in a large stock pot or Dutch oven over medium heat. Add onion and spinach. Cook 6 minutes or until spinach is frosty.

Stir curry powder, garlic, barbecue sauce mix, pineapple, pineapple juice concentrate, chicken and chicken into skillet; add pineapple juice concentrate and pineapple juice concentrate. Mix well; bring mixture to a rolling boil. Reduce heat to low. Cook 2 minutes or until rice is tender and flavors are well blended.

Remove skillet from heat. Stir in pineapple, ginger, pineapple juice concentrate, chicken; add bread; return to heat. Cover; reduce heat to medium. Brown chicken breasts and spoon over sauce. Cover; cook 30 minutes or until cooked through.