I got the recipe for these delicious Sweet and Sour Baked Chicken Thighs several years ago, when a group of women from our church compiled a cookbook. My friend, Marianne Urry, submitted this contribution, and I’ve made it about a million times. I’ve only made a few minor changes because it’s a great recipe!
Sweet and Sour Baked Chicken
2015-12-03 21:06:19
Serves 6
Prep Time
15 min
Cook Time
1 hr 15 min
Ingredients
- 1-2 tablespoons canola oil
- 6-8 chicken pieces (I prefer thighs and legs, and I remove the skin, but you can leave it on.)
- ¼ cup butter
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 cup chopped carrots
- 1 1/2 cup ketchup
- ¼ cup cider vinegar
- ½ cup packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon garlic salt
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground ginger
- 1 20 ounce can pineapple tidbits (drain and save juice)
Instructions
- Preheat oven to 400 degrees
- In large skillet, brown chicken pieces in hot oil and remove to greased 13 x 9 baking dish.
- Melt butter in skillet and sauté onion, green pepper, and carrots. Cook and stir for 5 minutes.
- Mix remaining ingredients, except pineapple tidbits, and stir into vegetables in skillet. Bring to a boil, remove heat, and stir in pineapple.
- Pour sweet and sour mixture over chicken in baking dish. Cover with foil.
- Bake covered for 45 minutes, then uncover and bake 30 additional minutes.
- Serve over rice.
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