Annie’s Tropical Chicken

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 tablespoons peanut oil
  • 3½-4 lb. chicken, cut into serving pieces
  • 1


Heat the oil in a heavy frying pan and sauté the chicken pieces until golden on both sides. Transfer chicken to a heavy covered casserole. In the oil remaining in the frying pan sauté the onion and garlic until the onion is tender but not browned. Add to the chicken, together with the pineapple and any juice, or the tinned pineapple and juice, the water chestnuts, hot pepper, tomatoes, salt and