| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken legs and 2 whole chicken breasts |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Salad oil or shortening |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
cn |
(1 lb; 4 oz) sliced pineapple |
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 3/4 |
c |
Cider vinegar |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Ginger |
| 1 |
|
Chicken bouillon cube |
| 1 |
lg |
Green pepper; cut in 1/4" pieces |
INSTRUCTIONS
SAUCE
This is a recipe off of the mcCall's Grat American Recipe Card Collection.
It's really good.
Wash chicken, pat dry. Coat chicken with flour. Heat oil in large skillet.
Add chicken, a few pieces at a time, and brown on all sids. Remove as
browned to shallow roasting pan, arranging pieces skin side up. Sprinkle
with salt and pepper. Meanwhile, preheat oven to 350 degrees F.
Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to
make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple
syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling,
stirring constantly. Boil 2 mins. Pour over chicken.
Bake uncovered 30 mins. Add pineapple slices and green pepper; bake 30 mins
longer, or until chicken is tender. Serve with fluffy white rice. Makes 4
servings.
my notes** I always add the green pepper in the beginning of the bake
because I don't like hard/half cooked peppers.
Posted to Bakery-Shoppe Digest V1 #475 by Deborah Hrabinski
<dh@AESOP.RUTGERS.EDU> on Dec 28, 1997
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