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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Really great served with brown rice and a salad. Ingredients:
2 whole chicken legs |
2 whole chicken breasts |
1/2 cup flour |
1/3 cup salad oil or 1/3 cup shortening |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (20 ounce) can sliced pineapple |
1 cup sugar |
2 tablespoons cornstarch |
3/4 cup cider vinegar |
1 tablespoon soy sauce |
1/4 teaspoon ginger |
1 chicken bouillon cube |
1 large green pepper, cut crosswise in 1/4 inch circles |
Directions:
1. Wash chicken; pat dry with paper towels.
2. Coat chicken with flour.
3. Heat oil in large skillet.
4. Add chicken, a few pieces at a time, and brown on all sides.
5. Remove as browned to shall roasting pan, skin side up.
6. Sprinkle with salt and pepper.
7. Preheat oven to 350 degrees.
8. Make sauce: Drain pineapple, pouring syrup into 1-cup measure and add water to make 1 1/4 cups.
9. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube.
10. Bring to boiling, stirring constantly.
11. Boil 2 minutes.
12. Pour over chicken Bake uncovered, 30 minutes.
13. Add pineapply slices and green pepper; bake 30 minutes longer or until chicken is tender.
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