1 can (about 8 oz) pineapple chunks in heavy syrup
2 lb. chicken parts
2 Tbs. shortening
1 can Chicken Broth
1/4 cup vinegar
2 Tbs. brown sugar
2 tsp. soy sauce
1 large clove garlic, minced
1 medium green pepper, cut in squares
3 Tbs. cornstarch
1/4 cup water
cooked parsleyed rice
Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy, and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked parsleyed rice.
2 lb. chicken parts
2 Tbs. shortening
1 can Chicken Broth
1/4 cup vinegar
2 Tbs. brown sugar
2 tsp. soy sauce
1 large clove garlic, minced
1 medium green pepper, cut in squares
3 Tbs. cornstarch
1/4 cup water
cooked parsleyed rice
Drain pineapple chunks, reserving syrup. In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy, and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened. Serve with cooked parsleyed rice.