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Delicious Barbequed Chicken Recipe


1 pound skinless, boneless chicken breast meat

1 (3 ounce) can condensed cream of chicken soup

4 tablespoons rum

1/2 cup yellow mustard

1 (1 ounce) cup barbecue sauce

2 cups fresh pineapple, quartered

3 tablespoons chopped fresh ginger

3 tablespoons finely chopped onion

6 tablespoons rice wine vinegar

1 cup hot water

1 teaspoon dried minced onion


Place chicken in medium stockpot - boil 10 minutes. Reduce heat to medium and cover. Reduce heat to medium high. Reduce heat to low and simmer 15 minutes. Add rum to skillet and stir. Saute chicken until charred, about 4 minutes. Transfer chicken to serving dish. Add green mustard, barbecue sauce, pineapple, ginger, orange peel and onion. Add pineapple, ginger and orange peel to dish.

Stir shrimp, scallops and cooking wine into chicken mixture. Garnish with green pepper. Serve chicken over rice and pineapple.


Lynn enne Cetler writes:

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I usually make one batch of braised chicken for 5 or more people and have to make 2-3 batches for the whole family. I have found that if I braised chicken at all I would rather make 2-3 chicken breasts instead. The breast meat in the last batch is falling apart, so I did not put it in the pan much longer than stated, I took the breast meat and put it in a fry pan first, then turned it over and cooked it for 15-20 minutes. The breast in the last batch is completely cooked and very juicy, and I will eat it, thank you very much.
MiminMD writes:

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I have made this several times and I Love it! It is really easy and very tasty. The only change I made was I added about a tablespoon of brown sugar to the batter. Everyone liked that!