Chicken is one of the most versatile meats you can cook, and it’s usually a favorite with children. Whether it’s baked whole, cut into pieces and fried, or made into chicken and dumplings, chicken is a great year-round choice, sure to please the entire family.
For those looking for a new way to prepare some chicken, this two-process Luau Chicken recipe may sound complicated, but it really isn’t. And, the delicious dish is well worth the effort.
First, the chicken needs to be browned on each side, and then it’s put into a baking dish where the oven does the rest. The result is a tasty dish that can be made with a whole chicken, cut into pieces, or just thighs or chicken breasts. It’s a great way to bring an island favorite to your own table at home!
1 (13 1/2-ounce) can crushed pineapple
1/4 cup brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
2 tablespoons mild vinegar (such as cider or balsamic)
2 tablespoons water
2 tablespoons orange marmalade
1/3 cup ketchup
6-8 pieces of chicken (breasts, thighs or whole chicken cut into pieces)
Drain pineapple and reserve liquid. Combine pineapple liquid with remaining ingredients except chicken and pineapple and heat, stirring, until thickened. Add pineapple.
In a skillet, add just enough oil to brown the chicken. Lightly salt and pepper chicken pieces and coat lightly with flour. Place chicken pieces in skillet and brown on each side.
Once browned, place the chicken in a rectangular baking dish or pan that’s large enough to make a single layer. Pour the thickened sauce over the chicken.
Bake uncovered at 350 degrees, basting with the sauce several times during the baking process, for 35 to 40 minutes or until chicken juices run clear when fork is inserted near the center of each piece.
Note: This can be served over chow mein noodles or cooked rice. A pasta salad and honey-roasted green beans go great with this dish.
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