Aloha Chicken
6 boneless, skinless chicken pieces
¼ C soy sauce
¼ C sherry
1/8 C red wine vinegar
1 C pineapple juice
¼ C sugar
1 tsp. garlic powder
Place chicken in a resealable plastic bag. Combine remaining ingredients and pour over chicken. Marinate overnight. Grill or broil until cooked though.
Rice Pilaf
8 Tbsp. butter
7 oz. vermicelli
2 C. long grain white rice
4 C. water
2 tsp. granulated chicken bouillon
1 Tbsp. dried parsley
1 Tbsp. dried onion flakes
Salt and pepper to taste
Ina large pan, melt the butter over medium heat. Add the vermicelli and brown until golden about 5 minutes. Add the rice and stir until coated with butter about 2 minutes. Add the remaining ingredients and stir well to combine. Bring to a boil then turn heat to low. Cover and let cook until all the liquid is absorbed about 25 minutes, stirring once and a while. Fluff with a fork and serve.
6 boneless, skinless chicken pieces
¼ C soy sauce
¼ C sherry
1/8 C red wine vinegar
1 C pineapple juice
¼ C sugar
1 tsp. garlic powder
Place chicken in a resealable plastic bag. Combine remaining ingredients and pour over chicken. Marinate overnight. Grill or broil until cooked though.
Rice Pilaf
8 Tbsp. butter
7 oz. vermicelli
2 C. long grain white rice
4 C. water
2 tsp. granulated chicken bouillon
1 Tbsp. dried parsley
1 Tbsp. dried onion flakes
Salt and pepper to taste
Ina large pan, melt the butter over medium heat. Add the vermicelli and brown until golden about 5 minutes. Add the rice and stir until coated with butter about 2 minutes. Add the remaining ingredients and stir well to combine. Bring to a boil then turn heat to low. Cover and let cook until all the liquid is absorbed about 25 minutes, stirring once and a while. Fluff with a fork and serve.
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