AuthorRetroRuth
From Newspaper Clipping
Arrange chicken pieces in single layer in shallow greased pan. Bake at 350 degrees for 20 minutes. Meanwhile, drain pineapple, reserving juice.
In large skillet, melt ¼ cup butter. Add partially baked chicken pieces and brown, turning once. Remove chicken from skillet, add remaining butter, onion and mushrooms, and cook until lightly browned. Mix with cooked rice, drained pineapple, parsley and chopped nuts. Season with salt and pepper.
Spread rice mixture in baking dish large enough to hold chicken in single layer, and arrange chicken pieces close together over rice. Combine ¼ cup pineapple juice with soy sauce, sherry, honey, curry powder and ginger. Brush chicken pieces generously with the mixture.
Bake at 350 degrees for 1 hour, basting chicken every 20 minutes with remaining glaze mixture, cooking until chicken is tender and golden brown.
Yield: 4 to 6 servings
Ingredients
Directions
Arrange chicken pieces in single layer in shallow greased pan. Bake at 350 degrees for 20 minutes. Meanwhile, drain pineapple, reserving juice.
In large skillet, melt ¼ cup butter. Add partially baked chicken pieces and brown, turning once. Remove chicken from skillet, add remaining butter, onion and mushrooms, and cook until lightly browned. Mix with cooked rice, drained pineapple, parsley and chopped nuts. Season with salt and pepper.
Spread rice mixture in baking dish large enough to hold chicken in single layer, and arrange chicken pieces close together over rice. Combine ¼ cup pineapple juice with soy sauce, sherry, honey, curry powder and ginger. Brush chicken pieces generously with the mixture.
Bake at 350 degrees for 1 hour, basting chicken every 20 minutes with remaining glaze mixture, cooking until chicken is tender and golden brown.
Yield: 4 to 6 servings