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Hodge Podge Chicken Bake

Chef.Foodie's picture
Ingredients
  Broiler fryer chicken 7 Pound, cut into 8-inch pieces (Two 3 1/2 Pound Each Pieces)
  Canned pineapple chunks 1 Pound (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Orange juice concentrate 6 Ounce, frozen (1 Can)
  Garlic 6 Clove (30 gm), minced
  Brown sugar 1⁄4 Cup (4 tbs), packed
  Cinnamon 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Canned mandarin oranges 11 Ounce, segmented, drained (1 Can)
  Paprika 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to 350 degrees and grease a 12X18-inch baking tray.
2) Drain the pineapple chunks and do not throw away the liquid.

MAKING
2) In a bowl, add chicken cubes, sprinkle salt, pepper, paprika and mix to coat the chicken with the spices. Transfer onto the baking tray.
3) In a large bowl, add 1 cup pineapple juice, tomato juice, orange juice concentrate, garlic, sugar, cinnamon and mustard. Mix all well before pouring over the chicken.
4) Bake for 1 1/4 hours, basting with the dripping every 15 minutes. If needed, add more pineapple juice.
5) Lastly, add in the pineapple chunks onto the tray when just 5 minutes of baking are left.

SERVING
6) Serve the Hodge Podge Chicken garnished with segmented mandarin oranges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
85 Minutes
Servings: 
10

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