| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Tumeric |
| 1/4 |
ts |
Black pepper |
| 3 1/2 |
lb |
Frying chicken, cut up |
| 2 |
ts |
Salt |
| 1 |
ts |
Minced garlic |
| 1 |
cn |
(1 lb. 4 oz) pineapple chunks |
| 1 |
cn |
(8 0z) tomatoes (whole or wedges) |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Coarsley diced green pepper |
| 1 1/2 |
c |
Onion wedges |
| 1/4 |
ts |
Cayenne pepper |
INSTRUCTIONS
Melt butter. Blend in paprika, ginger, cinnamon, turmeric, black pepper,
cayenne pepper. Sprinkle chicken with salt and brown in seasoned butter.
Push to one side of pan.
Add onion and garlic; saute lightly. Drain pineapple chunks, reserving all
syrup. Add cornstarch to 1 Tbsp. syrup. Add undrained tomatoes, lemon juice
and remainder of syrup to cornstarch mixture. Put browned chicken pieces in
the bottom of a lightly greased casserole. Put onion, garlic, pineapple
chunks and diced green pepper over chicken. Pour on the liquid mixture,
cover with lid or foil and bake in 350 oven for 1 hour. Serve over rice or
noodles or as is. Parkville, Missouri Posted to Recipe Archive - 06 Apr 97
by ted by: ajewell@sound.net on Apr 6, 9
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