Stan loves this great combination of chicken, green peppers and pineapple in a sweet and sour sauce. I generally serve it with fluffy white rice that I sometimes make with chicken broth, instead of water. I generally use leg and thigh quarters only, because we prefer them.
2 chicken leg and thigh quarters
2 chicken breast and wing quarters
1/2 cup flour
1/3 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1 can (1 lb. 4 oz.) sliced pineapple in juice
1 cup sugar (I have substituted Splenda for the sugar, or part of it)
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 chicken bouillon cube
1 large green pepper cut crosswise in quarter inch circles.
Rinse chicken; pat dry with paper towel. Coat chicken with flour. (An easy way to do this is to place the flour in a large plastic resealable bag then add the chicken pieces, one at a time. Close the bag and shake to coat the chicken piece. Shake off excess flour as you remove the piece from the bag.) Heat oil in large skillet. Add chicken a few pieces at a time and brown on all sides. Remove as browned to a shallow roasting pan or baking dish that will accommodate the chicken pieces in one layer. Arrange pieces skin side up sprinkle with salt and pepper. Preheat oven to 350°.
To make sauce, drain pineapple pouring juice into 2 cup measure. Add enough water to make one and 1/4 cups. In medium sauce pan combine sugar, corn starch, pineapple juice, vinegar, soy sauce, ginger and bouillon cube. Bring to boiling stirring constantly. Boil two minutes until thickened a bit.
Pour sauce evenly over chicken. Bake uncovered 30 minutes arrange pineapple slices and green pepper slices over chicken. Bake 30 minutes longer or until chicken is tender. Serve with rice.