Wowie Maui Chicken

From: tiny-dancing-chef

On Jul 1, 2008

Great, easy recipe. It was a bit sweet for me, but my guests loved it. I used short grain sushi rice as it was all I had on hand and it still came out perfectly. Thanks for sharing.

From: justcallmetoni

On Feb 29, 2008

Easy, tasty and low fat are always teasers that catch my eye. While I did really enjoy the flavors of this dish and will certainly try again, I had a few problems with the dish which on reflection I should have anticipated. The amount of liquid was excessive for the type of rice i choose and showed in the final results . Cooked my pot for 25 minutes and still had a good amount of starchy liquid left so I cooked an additional 3 minutes turned off the pot and let it sit another 5. While the liquid was gone, the rice was rather mushy and a little sticky. I would suggest going by the amount of liquid on your packaging and adjusting the total amount of liquid and cooking time accordingly. The flavors here are really delicious and worth the effort. I do like scallions and included them in my dish - glad they were mentioned in the intro. My peppers were a combination of red, yellow and green which match well in color and flavor. My only change to the seasoning was to add 1/4 teaspoon of ground ginger to a half batch of the recipe — which I thought balanced the sweetness of the catsup and brown sugar nicely. Thanks! Made for *Newest Zaar Tag*.