3 1/2 - 4 pounds of chicken, cleaned and cut into desired sizes
1 teaspoon recado dissolved in water
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon season all
1 teaspoon complete seasoning
1 tablespoon cooking oil
1/4 cup vinegar
1/2 cup brown sugar
1/2 cup ketchup
1 tin pineapple chunks
2 1/2 cups water
1 large onion
1 large sweet pepper
3 large carrots
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Clean and cut chicken into pieces.
Season chicken with salt, black pepper, season all, complete seasoning, garlic powder, onion powder, and recado mixture.
Heat cooking oil in a large skillet and brown chicken until golden brown, turning to brown on all sides.
After chicken has browned, add 1 1/2 cups water, cover and let simmer for about 10 to 15 minutes.
Cut onion, sweet pepper and carrots into large wedges.
Mix ketchup, vinegar, 1 cup water and sugar together in a bowl.
Add vegetables and liquid mixture to pot with chicken, cover and continue to simmer for about 20 minutes.
Add pineapple chunks and juice and bring to a boil until chicken is completely cooked.
Serve with white rice. |
The Local Flavor 
Sweet & Sour Chicken 
