Chicken tropicale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Disjointed chicken fryers or 4 # chicken sections | |
| Salt; pepper, paprika and flour or matzo meal | ||
| ½ | cup | Melted margarine and salad oil; mixed, can use a little less |
| 1 | can | (#2 1/2) pineapple slices |
| Hot cooked rice | ||
| 4 | Sliced green onions and tops | |
| ½ | C.green pepper strips | |
| ½ | cup | Sherry or dry white table wine |
| 1 | tablespoon | Brown sugar |
| ½ | cup | Diced; blanched almonds |
Directions
Coat chicken with seasoned flour or matzo meal; use paprika generously.
Melt margarine in large, shallow baking dish, large enough to lay chicken flat in a single layer, or use 2 baking dishes.
Turn chicken in melted margarine and oil mix untl completely coated. Place in single layer, skin side down. Bake at 400 degrees for 30 minutes. Turn chicken. Cut about half of the pineapple into bite-size wedges. Leave remainder in half slices. Combine pineapple and its juice, onions, green pepper, wine and brown sugar. Add dash of salt and pour all around chicken.
Sprinkle with almonds. Bake at 375 degrees until chicken is tender and browned, about 45-60 minutes.
Posted to JEWISH-FOOD digest V97 #317 by irv920 on Nov 30, 1997