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Cook1 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.
- 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.