 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
I developed this recipe just recently, it is delicious! If you like tons of sauce then double the sauce ingredients, although you might have to cook it in a larger baking dish or a roaster, if you double the sauce ingredients you can throw in a couple more pieces of chicken, this also works well using boneless skinless chicken breasts, reduce cooking time slightly. I add in both green and red bell pepper but green will work fine. For the sauce you have to really adjust ingredients to suit taste, if you want a really thick sauce then mix cornstarch with cold water to make a paste then add in whuile the sauce is simmering. Ingredients:
2 tablespoons butter |
2 tablespoons oil |
6 -8 chicken pieces |
salt and pepper |
1 large onion, chopped |
2 tablespoons fresh minced garlic (or to taste) |
1 medium green bell pepper, seeded and chopped |
2 medium carrots, peeled and coarsley chopped |
3/4 cup ketchup |
1 cup pineapple juice (use the juice from the can) |
2 tablespoons vinegar (can use 3 tablespoons) |
1/3 cup brown sugar (can use more to taste) |
1 tablespoon soy sauce |
1/4-1/2 teaspoon ground ginger powder |
1 cup apricot jam or 1 cup jelly |
1 (16 ounce) can pineapple tidbits, drained |
Directions:
1. Set oven to 400 degrees.
2. Butter a 13 x 9-inch baking dish.
3. Pat the chicken pieces dry with paper towels then season with salt and pepper.
4. In a medium skillet heat butter with oil until melted over medium heat; add in chicken pieces and brown on both sides; remove to the prepared casserole dish skin-side up.
5. To the same skillet (adding in more butter and/or oil if needed) add onion, garlic, bell pepper and carrots, saute for about 5 minutes, scraping any browned bits on the bottom of the pan.
6. Add in ketchup, pineapple juice, vinegar, brown sugar, soy sauce, apricot jam or jelly and ginger powder; cook stirring with wooden spoon over medium heat until the mixture boils (adjust ingredients to taste, if you prefer a sweeter sauce then add in more brown sugar) cook simmering over medium-low heat stirring for about 15 minutes.
7. Thicken the sauce with cold water or cornstarch to thick if desired.
8. Add in pineapple chunks; mix to combine.
9. Pour the sauce over the chicken pieces in the pan; turn chicken to coat with the sauce.
10. Cover with foil and bake for 30 minutes.
11. Uncover and continue to bake for another 25-30 minutes or until the chicken is tender.
12. Serve with hot cooked rice.
|
|