Sweet and Sour Baked Chicken

środa, 29 stycznia 2014

Sweet and Sour Baked Chicken

Time: 1 hrs 5 mins


  • 1/4 cup butter
  • 1 medium chopped onion
  • 1 medium green bell pepper, coarsley chopped
  • 1 tablespoon minced fresh garlic (optional)
  • 1 cup carrot, coarsley chopped
  • 3/4-1 cup ketchup
  • 1 cup pineapple juice (reserve this juice from the tidbits)
  • 2 -3 tablespoons white vinegar (or to taste)
  • 1/4-1/3 cup light brown sugar (or to taste)
  • 2 tablespoons soy sauce (or to taste)
  • salt and pepper
  • 1/4-1/2 teaspoon ground ginger powder (or to tase)
  • 1 (16 ounce) can pineapple tidbits (reserving the juice)
  • 3 -4 lbs chicken pieces


  • 1 Set oven to 350 degrees.
  • 2 Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
  • 3 In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
  • 4 Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
  • 5 If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
  • 6 Add in the pineapple chunks/tidbits: set the sauce aside.
  • 7 In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
  • 8 Set the browned chicken pieces into the baking dish/roaster.
  • 9 Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
  • 10 Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
  • 11 Serve with or over rice -- delicious!

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