Hawaiian Chicken with sticky rice

10 Chicken thigh fillets
1 jar of apricot pineapple jam
1 pakect of dry onion soup mix
1 bottle of Russian dressing

Sticky Rice
2 cups short grain rice
2 cups water
2 tbs rice vinegar
2 tbs sugar
1 tbs salt



Heat your oven to 350°. Place fillets in baking dish. Add all ingredients on top and simply toss in the pan. Its okay to have a lot of excess sauce. The sauce is the best part, especially with the rice. throw it in the oven for about 45 minute. You want it to brown on the top and the sauce should thicken to a jelly consistency. Leave it in longer if you need too. Put the rice in a big bowl and cover with cool water. Swirl the rice in the water and pour off and repeat 2 to 3 times or until the water is clear.Then put the rice in a pot with the 2 cups of water on high heat. Bring to a boil uncovered once it boils reduce the heat to the lowest setting and put the lid on. Cook for 15min. Remove from the heat and let sit covered for about 10 min.Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 seconds. Then put the rice in a glass bowl and mix in the vinegar mixture. Let that sit in the fridge till the chickens done. Plate the chicken on top of a big helping of sticky rice and enjoy!

So good! was a big surprise from someone who doesn't stray from the microwave very often. I know that looks like a lot of work but really its the kind of meal where it takes minutes to get ready and then sit and wait for it to be done. -Brett