PINEAPPLE CHICKEN AND RICE WITH PEAS

Pineapple Chicken

1/2 cup barbecue sauce
1/2 cup orange juice
1/4 cup brown sugar
2 tablespoons vegetable oil
2 tablespoons all purpose flour
salt and pepper to taste
4 cups cubed, cooked chicken
2 5 1/2 ounce cans pineapple chunks, drained
1 8 ounce can sliced water chestnuts, drained
1 1/2 teaspoons ground ginger

In a large saucepan, combine the first six ingredients until smooth. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally. Add the chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes. Serve over rice with peas. 4 servings.

Rice with Peas

2 cups rice
3 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 teaspoon salt
freshly ground black pepper
1 cup peas
4 cups chicken stock
1 tablespoon parsley, chopped

Wash rice and leave to soak for half an hour. Allow to drain. Heat oil in a pot and saute onion till it becomes translucent. Add bay leaves, salt, pepper and rice. Cook until the rice grains become opaque, stirring occasionally. Add peas and stir together until the peas are well coated in oil. Add chicken stock. Bring to a boil, cover and simmer over a low heat until the rice is tender about 15 to 20 minutes. 4 servings.