Chicken Drumettes For Parties
|Corn oil||1⁄3 Cup (5.33 tbs)|
|Chicken drumettes||3 Pound|
|Onions||2 Large, sliced|
|Red bell pepper||To Taste, sliced|
|Green bell||1 , sliced|
|Ginger powder||1 Teaspoon|
|Brown sugar||3 Tablespoon|
|Apples||1 , cubed|
|Tomato paste||1 Tablespoon, melted in water|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Canned pineapple chunks||1 Pound|
|Arrow root||3 Tablespoon|
|Water||1 Cup (16 tbs)|
Heat the oil, brown the drumettes in the oil on both sides, drain.
In the same oil brown onions and peppers, add chicken to the onion and pepper mixture, season with sugar, salt, vinegar, apple and pineapple juice, and tomato paste.
Return them to a serving baking dish, and bake for about thirty minutes in a 375 degree oven.
Meanwhile, melt arrowroot in the water, boil, thicken lightly, and pour over baked chicken.
Decorate with pineapple chunks.
Put on a hot tray to keep warm during serving time.