Hawaiian Chicken

Ingredients

• 3 pounds bone-in chicken thighs
• salt and pepper to taste
• 2 tablespoons canola oil
• 1/2 green bell peppers, cored, seeded and cubed
• 1/2 red bell peppers, cored, seeded and cubed
• 1 onion, peeled and sliced thinly
• 1 thumb size ginger, peeled and minced
• 2 cloves garlic, peeled and minced
• 1 cup pineapple juice (reserved from canned pineapples)
• 1/4 cup soy sauce
• 1/4 cup chicken broth or water
• 2 tablespoons brown sugar
• 1 cup pineapple chunks
• 1 tablespoon cornstarch
• 1/4 cup water

Steps

1. 1

   Trim chicken thighs of excess fat and season with salt and pepper to taste. Set aside.

2. 2

   In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 to 40 seconds or until tender-crisp. Remove from pan and drain on paper towels.

3. 3

   In the pan, add the remaining 1 tablespoon oil. Add chicken in a single layer and cook for about 2 to 4 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.

4. 4

   Drain excess oil in the pan except for about 1 tablespoon. Add onions, ginger, and garlic and cook, stirring regularly, until softened and aromatic.

5. 5

   In a bowl, combine pineapple juice, soy sauce, broth or water, and brown sugar. Stir until sugar is dissolved. Add to the pan and bring to a boil.

6. 6

   Add browned chicken. Cover, lower heat, and simmer for about 25 to 30 minutes or until chicken is tender.

7. 7

   Add pineapples and bell peppers and cook for about 2 to 4 minutes or until heated through.

8. 8

   In a small bowl, combine cornstarch and water. Stir until smooth.  Slowly add to the pan, stirring to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened.

9. 9

   Season with salt and pepper to taste. Serve hot.