Making Chicken Tropicana

One chicken breast or one thigh and drumstick is equal to 3 l/2 4 ounces of meat. If you are on a very strict diet and can only have 1 1/2 ounces of meat, remove the meat from a piece of cooked breast and cut it in half. Weigh to be sure you have just 1 1/2 ounces of meat. Serve on a plate with warm sauce from the baking dish poured over the chicken.

A little Chinese Mustard Sauce served on the side really gives this dish extra zing. This recipe will serve 4 servings.

Ingredients:

3-1/2-pound chicken, skinned and cut up

1/4 plus 1/16 teaspoon cayenne pepper

1/4 teaspoon curry powder

2-1/2 cups unsweetened pineapple juice

1/4 cup plus 2 tablespoons apple juice concentrate

1/3 cup brandy, whiskey, or rum

1 large onion, chopped

1/3 cup raisins

1 cup drained unsweetened crushed pineapple, fresh or canned

1/4 teaspoon dried basil

1 tablespoon arrowroot or cornstarch

Place the chicken pieces in a 9-inch by 13-inch baking dish. Sprinkle the chicken with 1/8 teaspoon of the cayenne and 1/8 teaspoon of the curry powder. Bake on high for 15 minutes to brown the chicken.

Remove from the microwave and turn the chicken over. Pour in 1 1/2 cups of the pineapple juice, 1/4 cup of the juice concentrate, and the brandy, whiskey, or rum. Stir in the onion, raisins, and pineapple. Sprinkle on 1/16 teaspoon of the cayenne and the basil.

Bake for 15 minutes on high, basting occasionally. Then simmer this dish for 15 minutes.

Remove the chicken from the pan and keep it warm. Sprinkle the arrowroot or cornstarch into the pan and work it into the liquid with the back of your spoon, then stir it into the pan juices until smooth. Add the remaining 1 cup pineapple juice, 2 tablespoons juice concentrate, 1/8 teaspoon cayenne, and 1/8 teaspoon curry powder

Bake on high for 7 minutes, stirring often. If the mixture doesnt thicken, stir in a little more arrowroot or cornstarch. If it becomes too thick, add more pineapple juice and a little more juice concentrate.

Place the chicken pieces in a 9-inch by 13-inch baking dish. Sprinkle the chicken with 1/8 teaspoon of the cayenne and 1/8 teaspoon of the curry powder. Cover loosely with aluminum foil, leaving air vents on the side. Bake in a preheated 400 degree F. oven for 20-25 minutes to brown the chicken.

Remove from the pan the oven and turn the chicken over. Pour in 1-1/2 ups of the pineapple juice, 1/4 cup of the juice concentrate and the brandy, whiskey, or rum. Stir in the onion, raisins, and pineapple.

Sprinkle on 1/16 teaspoon cayenne and 1/4 teaspoon basil. Lower the oven temperature to 250 degrees F. and bake, loosely covered aluminum foil, until the chicken is done, about 25 minutes, basting every so often.

Remove the chicken from the pan and keep warm. Sprinkle the arrowroot or cornstarch into the pan and work it in with the back of a spoon, then stir it into the pan juices until smooth. Add the remaining 1 cup pineapple juice, 2 tablespoons juice concentrate, 1/8 teaspoon cayenne, and 1/8 teaspoon curry powder. Bake at 400 degrees F. for 5 minutes, stirring often. If the mixture doesn't thicken, stir in a little more arrowroot or cornstarch and bake for a few minutes extra. If it becomes too thick, add more pineapple juice and a little more juice concentrate.

Serve over brown rice or spaghetti. Be sure to pour some of the delicious sauce over the chicken.