| This recipe is liked by 2 person(s). |
Chicken Waikiki Beach
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Carme Engel
| Chicken | |
| 2 | whole chicken legs |
| 2 | whole chicken breasts |
| ½ cup | flour |
| 1/3 cup | salad oil |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
| Sauce | |
| 1 can (1 pound, 4-ounce) | sliced pineapple |
| 1 cup | sugar |
| 2 tablespoons | cornstarch |
| ¾ cup | cider vinegar |
| 1 tablespoon | soy sauce |
| ¼ teaspoon | ginger |
| 1 | chicken bouillon cube |
| 1 large | green pepper, cut crosswise in ¼-inch circles |
Preheat oven to 350?F.
Chicken: Wash chicken; pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
Sauce: Drain pineapple, pouring syrup into 2-cup measuring cup. Add water to make 1¼ cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.
Bake chicken uncovered at 350?F for 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice.
Makes 4 servings.
Ideal for outdoor or indoor entertaining, this tempting sweet-and-pungent recipe comes from our newest state--Hawaii. If desired, garnish the platter with fresh lemon leaves, available at florists' shops [right!!] and serve with a tossed green salad and your favorite dressing. [Okay, it sounds stupid, but it was written at the top of the recipe.] This recipe comes from McCall's via Carme Engel.
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