3 tsp. fresh orange juice
3 tsp. unsweet pineapple juice
2 tsp. lime juice
2 tsp. oregano
1 tsp. olive oil
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1 clove chopped garlic
4 to 6 dashes tabasco sauce
2-1/2 lb. chicken pieces
1 cup rice
1-1/4 cups water
1 cup coconut milk
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Directions:
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Combine first 10 ingredients in a blender and puree until smooth. Saute chicken pieces in olive oil until light brown. Then place in baking dish skin side up and brush with blender mixture. Brush occasionally while baking. Bake at 350°F for 45-60 minutes.
While chicken is cooking prepare coconut rice. Bring all to boil and turn down to simmer until all liquid is absorbed, about 25 minutes.
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Serve with crusty garlic bread and spoon the drippings from the pan on the rice when serving. I use chicken thighs for this recipe. I find they work well with it.
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