↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
2 lb skinless, boneless chicken breasts
1/2 cup flour
6 tbsp vegetable oil
2 tbsp butter
4 cloves garlic, finely chopped
1 large onion, cut into 1/2 inch strips
3 green bell pepper, cut into 1 inch chunks
1/2 cup packed brown sugar
1/3 cup white vinegar
1 (15 oz) can pineapple chunks
2 medium tomatoes, cut into eighths
Salt and pepper, to taste
Grave Master
Hot cooked long-grain white rice
Clean and trim the fat from the chicken breasts. Cut in half lengthwise, creating 2 separate breasts. Cut breasts into pieces about 1 1/2 inches square. Coat the pieces thoroughly with flour and brown in 3 tbsp oil in a frying pan over medium heat until pieces are gold. Drain on paper towels and set aside.
In a saucepan, heat the remaining oil and butter and saute garlic, onions and peppers until thoroughly mixed and coated with oil.
In a separate bowl, combine brown sugar and vinegar. Mix and add to vegetable mixture and stir. Simmer, covered, over low heat about 25 minutes, stirring occasionally.
Stir in tomatoes and season with salt and pepper. Cover and let simmer another 5 minutes. If necessary, add flour to thicken. Stir in Gravy Master to darken the mixture to the desired color. Cover, remove form heat, and let stand 5 minutes.
Serve with cooked rice.
Serves 4
view more member recipes
HAWIIAN CHICKEN I
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
2 lb skinless, boneless chicken breasts
1/2 cup flour
6 tbsp vegetable oil
2 tbsp butter
4 cloves garlic, finely chopped
1 large onion, cut into 1/2 inch strips
3 green bell pepper, cut into 1 inch chunks
1/2 cup packed brown sugar
1/3 cup white vinegar
1 (15 oz) can pineapple chunks
2 medium tomatoes, cut into eighths
Salt and pepper, to taste
Grave Master
Hot cooked long-grain white rice
Clean and trim the fat from the chicken breasts. Cut in half lengthwise, creating 2 separate breasts. Cut breasts into pieces about 1 1/2 inches square. Coat the pieces thoroughly with flour and brown in 3 tbsp oil in a frying pan over medium heat until pieces are gold. Drain on paper towels and set aside.
In a saucepan, heat the remaining oil and butter and saute garlic, onions and peppers until thoroughly mixed and coated with oil.
In a separate bowl, combine brown sugar and vinegar. Mix and add to vegetable mixture and stir. Simmer, covered, over low heat about 25 minutes, stirring occasionally.
Stir in tomatoes and season with salt and pepper. Cover and let simmer another 5 minutes. If necessary, add flour to thicken. Stir in Gravy Master to darken the mixture to the desired color. Cover, remove form heat, and let stand 5 minutes.
Serve with cooked rice.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hawiian Ribs
by sgre52160
6 racks baby back ribs (about 6 pounds) Sauce: 1 tablespoon margarine 2 medium onions, diced 3 cups ketchup 11/2 cups chili sauce 1/2 cup cider vinegar 1/2 cup brown sugar 1/3 cup molasses
by sgre52160
6 racks baby back ribs (about 6 pounds) Sauce: 1 tablespoon margarine 2 medium onions, diced 3 cups ketchup 11/2 cups chili sauce 1/2 cup cider vinegar 1/2 cup brown sugar 1/3 cup molasses
Hawiian Seafood Skewers
by sgre52160
Place on skewers: 1/2 pound shrimp, peeled, deveined & uncooked 1/2 pound bay or sea scallops 1 can pineapple chunks in juice 1 bell pepper, cut in wedges slices Sauce: 6 ounces barbecue
by sgre52160
Place on skewers: 1/2 pound shrimp, peeled, deveined & uncooked 1/2 pound bay or sea scallops 1 can pineapple chunks in juice 1 bell pepper, cut in wedges slices Sauce: 6 ounces barbecue
view more member recipes