Prep 20 mins
Cook 1 hr 5 mins
This is a really simple meal that my husband brought back from Hawaii when he was working there 20 years ago. It's one of his all time favaorites. I credit Mrs. Haberman, for turning him on to fruit in a meat dish.
- 1 whole roasting chickens, cut up or 4 chicken breasts, halved
- 59.14 ml flour
- 59.14-118.29 ml butter, melted
- 236.59 ml orange juice
- 29.58 ml lemon juice
- 118.29 ml brown sugar
- 14.79 ml cornstarch
- 14.79 ml soya sauce
- 473.18 ml papayas, sliced
- Preheat oven to 350°F.
- Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
- Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
- In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
- Bake the chicken for one hour or until juices run clear and the chicken is tender.
- Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
- For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
- Once boiling and thickened add the papaya to the chicken in the roaster.
- Pour the sauce over all, and put back in the oven for 5 minutes.
- Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
- If you serve this dish with rice, double the sauce recipe.
Mmmm Mmmm good! My DH liked it but didn't LOVE it, not a fan of a 'sweet' chicken. But I thought it was delicious! Definitely making it again (despite my husband, lol!)
Wonderful! I halved the recipe as there was only DH and I eating. Very refreshing sauce and beautiful presentation. I will surely make this again. Papaya was difficult to find in the local store, but had great success at the specialty grocery store. Thank you for posting. Made for PAC Fall 2008.