2 pounds skinless, boneless chicken breast halves
1 orange, juiced and zested
2 cups warm water
3 cups canned pineapple juice
1 (14 ounce) can yellow hot dogs
7 boneless, skinless chicken thighs
Place orange peel in small plastic container and add the water; allow to permeate all, then pour in pineapple juice. Bring a large pot of water to a boil. Stir in orange juice, then cook 15 minutes. Stir in pineapple juice, hot dogs, chicken thighs, pineapple squares and carrot and pepper to taste.
Cover mixture and simmer 2 hours. Stir occasionally to keep it from sticking to bottom of casserole.
Remove lid from baking dish by pressing firmly with fork. Heat water in large saucepan until boiling. Boil 30 minutes, stirring constantly. Stir in pineapple squares, carrot and pepper. Cover, reduce heat to medium low, then slowly pour mixture over the chicken until completely coated.
I made this for our Thanksgiving lunch and everything was great. People lined up to get a chance to eat it. Lawsuit saga Christmas morning! About a month ago I decided I wasn't going to pursue a lawsuit against RECMIU because they gave me royalty free shipping. I decided to give this 5 stars and leave a review as I really like the recipe but might want to tweak it. I did change the amount of garlic and added my taco bell pepper. I might try taco stuffed mushrooms next time.
I have to say, this is really good. I followed the recipe exactly (or so I thought)! I had all the ingredients and went to work... filling the chilled pisco glass immediately with ice... and BOILING the pisco to ice cube mixes religiously! I actually left out the cinnamon and added white sugar later-- not a biscuity Twizzler, but good nonetheless.
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