Chicken Hawaii
Item
Title
Chicken Hawaii
Description
A recipe for Chicken Hawaii
Creator
Wendy Rose
pages
57
transcription
Ingredients
1 chicken (3 ½ - 4 lb.), cut in 4-6 joints
1 Tbsp. flour
2 tsp. salt
Pinch of white pepper
4 Tbsp. oil and 1 Tbsp. chicken fat
Sauce:
1 can crushed pineapple
2 tsp. soy sauce
½ large onion
1 large green pepper
2 tsp. demerara (brown) sugar
2 tsp. corn flour, mixed with 2 Tbsp. chicken stock
Directions
Put seasoned flour in bag and shake chicken joints to coat. Fry in fat until brown on both sides. Transfer to casserole; cover and cook for 45 minutes at 350°. Make sauce in same pan. Saute the onion in the remaining fat together with the pepper cut in thin strips. When well softened (after 5 minutes), add all the remaining ingredients. Simmer for 3 minutes until thick and clear, then pour over the chicken. Cook for another 10 minutes, until the chicken is quite tender. Serves 4-6.
1 chicken (3 ½ - 4 lb.), cut in 4-6 joints
1 Tbsp. flour
2 tsp. salt
Pinch of white pepper
4 Tbsp. oil and 1 Tbsp. chicken fat
Sauce:
1 can crushed pineapple
2 tsp. soy sauce
½ large onion
1 large green pepper
2 tsp. demerara (brown) sugar
2 tsp. corn flour, mixed with 2 Tbsp. chicken stock
Directions
Put seasoned flour in bag and shake chicken joints to coat. Fry in fat until brown on both sides. Transfer to casserole; cover and cook for 45 minutes at 350°. Make sauce in same pan. Saute the onion in the remaining fat together with the pepper cut in thin strips. When well softened (after 5 minutes), add all the remaining ingredients. Simmer for 3 minutes until thick and clear, then pour over the chicken. Cook for another 10 minutes, until the chicken is quite tender. Serves 4-6.
