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Nutritional Information
Calories 462
Fat 5.4g
Saturated Fat 1.2g
Protein 31.2g
Carbohydrates 69.3g
Fiber 2.7g
Cholesterol 76mg
Sodium 434mg
Calcium 76mg
Iron 4.1mg
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Java-Crusted Chicken and Mushrooms
Ingredients
½ cup Jamaican Bean Coffee Company non-flavored finely ground coffee (aisle # 1)
1/4 cup all-purpose flour (aisle # 8)
2 tablespoons brown sugar (aisle # 8)
1 tablespoon coarsely ground black pepper (spice rack end of aisle # 8)
2 bone in chicken breast halves, about 1 pound, skinned (service meat department)
2 chicken drumsticks, about ½ pound, skinned (service meat department)
2 chicken thighs, about ½ pound, skinned (service meat department)
2 teaspoons vegetable oil (aisle # 8)
3 cups, about 8 ounces, quartered white mushrooms (produce department)
1 sixteen ounce can fat-free, less-sodium College Inn chicken broth, divided (aisle # 6)
1 yellow onion, quartered (produce department)
1 cup pineapple juice (aisle # 2)
1 tablespoon all-purpose white flour (aisle # 8)
½ teaspoon salt (aisle # 8)
6 cups hot, cooked long-grain white rice (aisle # 8)
Directions
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1. Combine first four ingredients in a large zip-top plastic bag. Add the chicken, seal and shake well like "shake and bake". Heat oil in a large non stick skillet over medium high heat. Add chicken and saute for 5 minutes on each side. Remove chicken from pan.
2. Add the mushrooms, 1 1/2 cups broth and onion to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 5 minutes. Return chciken to pan. Add the juice and bring to a boil. Cover and reduce heat and simmer 45 minutes or until tender.
3. Combine 1/2 cup broth and 1 tablespoon flour in a small mixing bowl. Stir the broth mixture and salt into pan, cook uncovered for 3 minutes or until thick and bubbly. Serve with rice.
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Servings
Serves 6, serving size 1 chicken piece, 1 cup of rice and about 1/2 cup of sauce.
Time To Cook
Total Cooking time: 80 minutes.
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