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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe, which I found recently in an old recipe box, was my signature dish served to guests when I was about 12 years old! Being completely obsessed with Hawaii, it's no wonder I liked this dish! In the original recipe I would use bone-in chicken pieces, usually thighs, but I think I would now prepare this using boneless chicken-your choice. Also, the original recipe specifies Birdseye brand Hawaiian-style Vegetables with Pineapple and sauce cubes ! Sadly, this product is no longer available, therefore I would suggest chopped up red bell peppers, diced carrots,diced onion and pineapple tidbits. (Note: the Birdseye company manufactures a product called Create a Meal Sweet and Sour with a sauce pouch, but I've never tried it.) To make the menu complete circa 1975: frozen green peas and Rice a Roni (chicken flavored). Discovering this recipe again was like receiving an early Christmas present! ;) Ingredients:
1/4 cup flour |
salt, to taste |
pepper, to taste |
2 lbs chicken pieces (or equivalent amount of boneless chicken) |
1 tablespoon butter, and |
1 tablespoon oil |
3/4 cup chicken broth |
2 tablespoons orange marmalade |
1 medium onion, diced |
1 medium carrot, sliced into 1/4-inch coins |
1 small red bell pepper, diced |
1/2 cup pineapple tidbits, drained |
green onion |
2 tablespoons shredded coconut, toasted (or flaked) |
Directions:
1. In a shallow plate combine the flour, salt and pepper.
2. Heat up butter and oil in a large skillet on medium-high heat.
3. Coat chicken pieces with flour mixture. Reserve excess flour.
4. Brown the chicken on both sides until golden brown.
5. Stir the chicken broth and marmalade together in a small bowl.
6. Turn the chicken skin side up and add the chicken broth and marmalade.
7. Reduce heat, cover skillet and simmer until tender, about 30 minutes.
8. Remove chicken to a platter and keep warm.
9. Add the onion and carrots to the skillet.
10. Cook on medium heat until the vegetables start to soften.
11. Stir in the bell pepper and pineapple.
12. Cover and simmer 5 minutes. Remove heat and stir vegetables again.
13. Arrange the vegetable mixture on the platter of chicken and garnish with the green onions and toasted coconut.
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