Hawaiian Chicken

• 6 chicken thighs, skinned
• 1/4 c. flour
• 1 tsp. ground ginger
• Salt and pepper
• 3 Tbsp. oil
• 1 c. sliced carrots
• 1 green pepper, chunked
• 3/4 c. apricot/pineapple preserves
• 1 16-oz. can pineapple chunks
• 1/4 c. red wine vinegar
• 1 Tbsp. cornstarch
• 1/4 c. water
• 1-1/2 c. rice, cooked

1. In a bowl, mix together flour, ground ginger and salt and pepper to taste.
2. Dip chicken in this mix and then brown in oil in a large skillet with a lid.
3. When browned, remove chicken and discard drippings.
4. To the skillet, add juice drained from the pineapple chunks and the apricot/pineapple preserves; bring to a boil.
5. Add chicken, carrots, green pepper and red wine vinegar. Cover and simmer 45 minutes, or until chicken and vegetables are tender.
6. Mix cornstarch and water together and blend into sauce in the skillet to thicken it slightly.
7. Serve over cooked rice.

chicken, flour, ground ginger, salt, oil, carrots, green pepper, apricotpineapple preserves, pineapple, red wine vinegar, cornstarch, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69636 (may not work)