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Classic Chicken Hawaiian

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Ingredients
  Chicken breast 12 Ounce, frozen (1 Package)
  Chicken thighs/Chicken legs 12 Ounce, frozen (1 Package)
  Soy 1⁄4 Cup (4 tbs)
  Dry white table wine 1⁄4 Cup (4 tbs)
  Lime 1 , juiced
  Garlic 1 Clove (5 gm), mashed/minced
  Curry powder 1 Teaspoon
  Minced ginger root 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Onions 2 Medium, thinly sliced
  Uncooked rice 2 Cup (32 tbs)
  Pineapple slice 8
  Butter 1 Tablespoon
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
  Dates 16 , sliced (1/2 Package)
  Pimiento 1 , cut in small pieces
Directions

Thaw chicken breasts and legs; cut each chicken breast into 2 pieces.
Mix together soy, wine, lime juice, garlic, curry, ginger root, thyme, oregano, and pepper (no salt).
Pour over chicken and marinate for several hours, turning chicken occasionally.
Fry the onions in 2 tablespoons of the butter until light yellow and remove from pan.
Add the other 2 tablespoons butter to pan and then fry the chicken pieces (which have been drained and dusted with flour) until brown on all sides.
Pour in the marinade, cover, and steam until tender, about 45 minutes, uncovering pan for the last 15 minutes.
While chicken is steaming, cook rice by your preferred method.
Saute the pineapple slices in the tablespoon of butter until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Chicken
Interest: 
Everyday

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