Recipes

Le Boeuf Chicken Hawaiian

January 31, 2021  Online Recipe Guide Avatar
Description Try this in order to dress up your chicken!
Ingredients
At a glance
Course
Meats
Source
Copykat Recipe
1 fresh medium sized Pineapple
2 to 2 1/2 lb. fresh Young Chicken
1/3 C. Flour
1/4 lb. Butter
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. shredded Coconut
2 tsp. Fresh Ginger, minced fine
1 oz. Soy Sauce
1 C. Chicken Broth
1/2 C. Rice
Methods/steps
Cut pineapple in half, and dig out the fruit from the shell. Reserve the both. Cut chicken into four parts. Coat the chicken with flour seasoned with salt and pepper. Fry the chicken in butter, taking care not to overcook. Drain off the butter, and put the chicken in a greased oven-proof casserole. Grate the pineapple pulp over the chicken, sprinkle the coconut and a dash of dry mustard over the top, add the fresh minced ginger, soy sauce, and additional salt to taste, if desired. Pout the chicken broth over all, and bake in a 350 degree oven until chicken is tender, about 25 minutes.

While the chicken is baking, prepare the rice. When chicken is done line the pineapple halves with a bed of steamed rice, and arrange the chicken and sauce on the top. Serve immediately. Makes 2 servings.

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