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Categories:
chicken flour ground ginger salt oil carrots green pepper apricot-pineapple preserves pineapple red wine vinegar cornstarch water rice
Viewed: 51 - Published at: 7 years agoIngredients
- 6 chicken thighs, skinned
- 1/4 c. flour
- 1 tsp. ground ginger
- Salt and pepper
- 3 Tbsp. oil
- 1 c. sliced carrots
- 1 green pepper, chunked
- 3/4 c. apricot/pineapple preserves
- 1 16-oz. can pineapple chunks
- 1/4 c. red wine vinegar
- 1 Tbsp. cornstarch
- 1/4 c. water
- 1-1/2 c. rice, cooked
Method
- In a bowl, mix together flour, ground ginger and salt and pepper to taste.
- Dip chicken in this mix and then brown in oil in a large skillet with a lid.
- When browned, remove chicken and discard drippings.
- To the skillet, add juice drained from the pineapple chunks and the apricot/pineapple preserves; bring to a boil.
- Add chicken, carrots, green pepper and red wine vinegar. Cover and simmer 45 minutes, or until chicken and vegetables are tender.
- Mix cornstarch and water together and blend into sauce in the skillet to thicken it slightly.
- Serve over cooked rice.
