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Fruited Chicken Acapulco

21st.Century.Chef's picture
  Fryer chicken 4 Pound, cut into pieces and skinned
  Bottled browning sauce 2 Tablespoon
  Oil 1 Tablespoon
  Garlic salt 1 Teaspoon
  Powdered ginger 1⁄2 Teaspoon
  Canned chunk pineapple 8 Ounce, drained, juice reserved (1 Can)
  Coffee liqueur 10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Fresh lemon juice 1 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Canned mandarin oranges 11 Ounce, drained (1 Can)
  Chopped green onion 1 1⁄2 Cup (24 tbs)
  Freshly cooked rice 1⁄2 Cup (8 tbs)

Rinse chicken and pat dry with paper towels.
Combine browning sauce and oil and blend well.
Brush chicken, generously and sprinkle with garlic salt and ginger .
Arrange skinned side down in shallow au gratin or other oval baking dish, with larger pieces of chicken toward outside of dish.
Cover with waxed paper and cook on High 10 minutes.
Add pineapple juice to baking dish along with 1.2 cup liqueur and lemon juice.
Turn chicken skinned side up, cover with waxed paper and cook on High until chicken is done, 10 to 14 minutes (allow 7 minutes per pound).
Remove chicken with slotted spoon and drain on paper towels.
Skim fat from baking dish.
Combine cornstarch with remaining liqueur and blend well.
Stir into sauce.
Cook on High until thickened and clear, about 2 to 3 minutes.
Return chicken to dish.
Add pineapple, mandarin oranges and onion.
Spoon over chicken.
Reheat 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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