Bourbon Chicken and Baked Rice

We've got two recipes today. Last night I made chicken in a pineapple bourbon sauce. It needed a side dish, so we also have baked rice pilaf. Try them together or alone.

Brown Rice Pilaf

2 tbs butter
1 large onion, chopped
1 cup brown rice
2 1/2 cups chicken broth
1 tsp salt
1/4 tsp pepper
dash garam masala
snack box of raisins

Melt butter in skillet over medium heat. Sauté onion until tender and it begins to turn golden in color. Add rice and sauté, stirring, until onions begin to brown. Add chicken broth and bring to a boil. Stir in salt, pepper, raisins, and garam masala. Transfer to a covered baking dish. Cover and bake at 350° for 1 hour, until rice is tender.

Bourbon Chicken

Serves 2

2 skinless, boneless chicken breast halves
2 Tbs soy sauce
1/4 tsp garlic saltr
1 cup pineapple juice
3 Tbs bourbon whiskey (I used Buffalo Trace but use whatever you prefer)
1/8 tsp ground black pepper
1 Tbs brown sugar

Saute chicken over medium high heat until cooked through (no longer pink).
In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.