Recipe: Chicken Acapulco

Recipe: Chicken Acapulco

A recipe with flavors of the Caribbean.  Something the whole family will enjoy or that you can enjoy a couple of times. 

• 2 pounds of boneless skinless chicken breast or tenders
• 1 pineapple
• 1 yellow pepper
• 1 orange pepper
• shredded coconut (non-sweetened or fresh)
• fajita seasonings
• coconut oil or nonstick cooking spray
• 2 cups brown rice
• 4 cups water
• medium-sized pot
• large-sized frying pan

Boil water and add brown rice.  Cover and simmer rice until all water is gone (about 45 minutes).  Spray large-sized pan with nonstick cooking spray (or use coconut oil) and place over medium heat. When hot but not smoking, add raw chicken and sauté with fajita seasonings until browned and cooked through, about 5 to 7 minutes, or until no pink remains in center of each piece. Add sliced peppers and pineapple and cook about 5 minutes.  Serve with shredded coconut sprinkled over top and a side of brown rice.  Makes 10 servings.

Preparation Time: 45-50 minutes (brown rice takes a while to cook)

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