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recipecommunity2014-07-20 05:27 pm
alexcat.livejournal.com) wrote in recipecommunity2014-07-20 05:27 pm
Entry tags:
Polynesian Chicken
Polynesian Chicken
2 ½ pounds frying chicken pieces
½ c. seasoned all-purpose flour*
¼ c. butter or margarine
1 can (8 ¼ oz.) pineapple chunks in syrup
2 T. brown sugar
1 T. vinegar
1 ¼ c. water
½ t. salt
1 ½ c. Minute Rice
1 scallion, sliced
Coat chicken with seasoned flour. Brown chicken well in hot butter in large skillet. Drain pineapple, reserving ¼ c. syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken. Turn chicken, skin side down. Reduce heat; cover an simmer until for tender, about 20 minutes. Move to side of skillet.
Add the pineapple, water and salt. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with scallion.
*Flour may be seasoned with ¼ t. each pepper and ground nutmeg, or ½ t. paprika and ¼ t. ground ginger.
2 ½ pounds frying chicken pieces
½ c. seasoned all-purpose flour*
¼ c. butter or margarine
1 can (8 ¼ oz.) pineapple chunks in syrup
2 T. brown sugar
1 T. vinegar
1 ¼ c. water
½ t. salt
1 ½ c. Minute Rice
1 scallion, sliced
Coat chicken with seasoned flour. Brown chicken well in hot butter in large skillet. Drain pineapple, reserving ¼ c. syrup. Combine reserved syrup, brown sugar and vinegar in small bowl; pour over chicken. Turn chicken, skin side down. Reduce heat; cover an simmer until for tender, about 20 minutes. Move to side of skillet.
Add the pineapple, water and salt. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with scallion.
*Flour may be seasoned with ¼ t. each pepper and ground nutmeg, or ½ t. paprika and ¼ t. ground ginger.