April 2006 Casserole for the Community Kitchen

CHICKEN AND RAISIN PILAF

1 T. vegetable oil

3 ½ c. water

5 chicken breast halves (skinned, boneless, cut in ¾-in. cubes)

¾ t. ground cinnamon

½ t. ginger

2 ½ T. packed brown sugar

1 ¼ c. raisins

2 ½ T. soy sauce

2 bunches green onions, thinly sliced

2 ½ c. long-grain white rice

½ c. minced parsley

1 14-oz. can chicken broth

In very large Dutch oven, skillet or wok (with cover), heat oil over high heat. Add chicken and cook until browned. Reduce heat to medium. Add brown sugar and soy sauce, and stir until chicken is glazed and cooked through. Remove chicken from pan and set aside. Pour chicken broth and water into pan and add rice, cinnamon and ginger. Cover and bring to a boil. Reduce heat to low and simmer until rice is tender and liquid is almost all absorbed (about 20 minutes). Remove from heat and stir in chicken, raisins, green onions and parsley. Spray aluminum casserole pan with cooking spray. Spoon mixture into pan. Cover with aluminum foil and write “Chicken & raisin pilaf” on the foil. Freeze.

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