Joanne's Hawaiian Chicken |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Throughout the years my husband has reminisced about a particular Hawaiian chicken recipe his mother would prepare for the family when he was a youngster. I finally was able to get the recipe recently from my mother in law (thank you MIL. ) and prepared the dish for him as a surprise. I didn't want to tamper with a family classic too much, therefore very little has been changed from the original recipe. Serve this dish with plain hot cooked white rice. Recipe from an old church cookbook. Ingredients:
3 -3 1/2 lbs chicken drumsticks (thighs ok, too) |
1 cup flour |
salt and pepper, to taste |
oil, for frying |
1 1/4 cups pineapple juice (i used the juice from the can of pineapple) |
2 tablespoons cornstarch |
1 tablespoon chicken base (original recipe calls for 1 chicken bouillon cube) |
1 teaspoon worcestershire sauce |
1/4 cup brown sugar (changed from granulated sugar and reduced from 3/4 cup) |
1 tablespoon soy sauce |
1/4 teaspoon powdered ginger |
8 -10 fresh pineapple slices or 1 (20 ounce) can pineapple slices, reserve juice |
8 -10 slices red bell peppers |
sliced green onion |
Directions:
1. Combine the flour, salt and pepper on a piece of wax paper.
2. Dredge the drumsticks in the flour.
3. Heat up a frying pan on medium-high heat, add the oil and fry the chicken on all sides until golden brown, about 10 minutes.
4. Transfer the chicken to a large casserole dish.
5. Preheat oven to 350 degrees.
6. Combine the sauce ingredients in a small pan and bring to the boil. Boil 2 minutes, stirring often.
7. Pour the sauce evenly over the chicken.
8. Arrange the red bell pepper slices and pineapple slices on top.
9. Bake 30 minutes or until no longer pink.
10. Garnish the drumsticks with the green onions.
11. Serve with plain white rice.
12. Servings are estimated.
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