Recipe by COOKGIRl
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! ;)
- 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 See How It's Made
- In a shallow plate combine the flour, salt and pepper.
- Heat up butter and oil in a large skillet on medium-high heat.
- Coat chicken pieces with flour mixture. Reserve excess flour.
- Brown the chicken on both sides until golden brown.
- Stir the chicken broth and marmalade together in a small bowl.
- Turn the chicken skin side up and add the chicken broth and marmalade.
- Reduce heat, cover skillet and simmer until tender, about 30 minutes.
- Remove chicken to a platter and keep warm.
- Add the onion and carrots to the skillet.
- Cook on medium heat until the vegetables start to soften.
- Stir in the bell pepper and pineapple.
- Cover and simmer 5 minutes. Remove heat and stir vegetables again.
- Arrange the vegetable mixture on the platter of chicken and garnish with the green onions and toasted coconut.