Chicken Aloha ( 'oe )

• 14 cup flour
• salt, to taste
• pepper, to taste
• 2 lbs chicken pieces (or equivalent amount of boneless chicken)
• 1 tablespoon butter, and
• 1 tablespoon oil
• 34 cup chicken broth
• 2 tablespoons orange marmalade
• 1 medium onion, diced
• 1 medium carrot, sliced into 1/4-inch coins
• 1 small red bell pepper, diced
• 12 cup pineapple tidbits, drained
• green onion
• 2 tablespoons shredded coconut, toasted (or flaked)

1. In a shallow plate combine the flour, salt and pepper.
2. Heat up butter and oil in a large skillet on medium-high heat.
3. Coat chicken pieces with flour mixture.
4. Reserve excess flour.
5. Brown the chicken on both sides until golden brown.
6. Stir the chicken broth and marmalade together in a small bowl.
7. Turn the chicken skin side up and add the chicken broth and marmalade.
8. Reduce heat, cover skillet and simmer until tender, about 30 minutes.
9. Remove chicken to a platter and keep warm.
10. Add the onion and carrots to the skillet.
11. Cook on medium heat until the vegetables start to soften.
12. Stir in the bell pepper and pineapple.
13. Cover and simmer 5 minutes.
14. Remove heat and stir vegetables again.
15. Arrange the vegetable mixture on the platter of chicken and garnish with the green onions and toasted coconut.

flour, salt, pepper, chicken, butter, oil, chicken broth, orange marmalade, onion, carrot, red bell pepper, pineapple tidbits, green onion, coconut

Taken from www.food.com/recipe/chicken-aloha-oe-272704 (may not work)