Bird Of Paradise

Course : Fruits
Serves: 4
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20 ounces canned dole pineapple slices
3 pounds chicken thigh
2 teaspoons unsalted butter
1/4 cup white wine
3 teaspoons soy sauce
2 teaspoons garlic
2 teaspoons candied ginger
1/2 teaspoon kosher salt
1 cup red bell pepper
1 cup celery
1/2 cup scallions
1 medium papaya
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1/2 cup water

Preparation / Directions:

drain pineapple slices, reserving syrup saute chicken in butter, until lightly browned, drain combine reserved pineapple syrup, wine, soy sauce, garlic, ginger, and salt-mix well pour over chicken simmer, covered, for 15 minutes turn and simmer, covered for another 15 minutes remove chicken to a heated platter add pineapple, bell pepper, celery, scallions, and papaya to skillet dissolve cornstarch in water and add to skillet heat and stir, until thickened spoon onto chicken serve hot, with hot cooked rice


Nutritional Information:

651 Calories (kcal); 43g Total Fat; (61% calories from fat); 48g Protein; 14g Carbohydrate; 231mg Cholesterol; 730mg Sodium

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