|2||Whole Chickens legs or|
|2||Whole chicken breasts|
|⅓ cup||Salad oil or shortening|
|1 can||(20oz) sliced pineapple|
|¾ cup||Cider vinegar (;see note)|
|1 tablespoon||Soy sauce|
|¼ teaspoon||Ginger (see note)|
|1||Chicken boullon cube|
|1 large||Green pepper, cut crosswise in|
Ideal for outdoor or indoor entertaining. If desired garnish platter with fresh lemon leaves available at florist shops. Serve with a tossed green salad.
1.) Wash chicken; pat dry with paper towels. Coat chicken with flour.
2.) Heat oil in lrg skillet. Add chicken, a few pieces at time and brown on all sides. (John cooks until almost done). Remove to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt/pepper 3.) meanwhile, preheat oven to 350' 4.) Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1¼ cup. 5.) In medium saucepan, combine sugar, cornstarch, pineapple syrup vinegar, soy sauce, ginger and boulion cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice.
From: McCall's card From: Michael Grosz Date: 08-06-94 Submitted By DALE SHIPP On 07-12-95
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