Hawaiian Chicken

Name: Hawaiian Chicken
Ingredients: 6 chicken thighs, skinned; 1/4 c. flour; 1 tsp. ground ginger; Salt and pepper; 3 Tbsp. oil; 1 c. sliced carrots; 1 green pepper, chunked; 3/4 c. apricot/pineapple preserves; 1 16-oz. can pineapple chunks; 1/4 c. red wine vinegar; 1 Tbsp. cornstarch; 1/4 c. water; 1-1/2 c. rice, cooked

13 ingredients

7 steps

Ingredients

6 chicken thighs, skinned
1/4 c. flour
1 tsp. ground ginger
Salt and pepper
3 Tbsp. oil
1 c. sliced carrots
1 green pepper, chunked
3/4 c. apricot/pineapple preserves
1 16-oz. can pineapple chunks
1/4 c. red wine vinegar
1 Tbsp. cornstarch
1/4 c. water
1-1/2 c. rice, cooked

Directions

1

In a bowl, mix together flour, ground ginger and salt and pepper to taste.
2

Dip chicken in this mix and then brown in oil in a large skillet with a lid.
3

When browned, remove chicken and discard drippings.
4

To the skillet, add juice drained from the pineapple chunks and the apricot/pineapple preserves; bring to a boil.
5

Add chicken, carrots, green pepper and red wine vinegar. Cover and simmer 45 minutes, or until chicken and vegetables are tender.
6

Mix cornstarch and water together and blend into sauce in the skillet to thicken it slightly.
7

Serve over cooked rice.