Chick-A-Dilly
Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 6
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Tender chicken legs simmered in a tangy blend of apricot preserves, dill pickle juice, and sweet pineapple, served over hot rice for a delightful flavor experience.
Ingredients
Ingredients
- 8 - Chicken Leg (or Thighs)
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Oil
- 2 Cups Water (or Chicken Broth)
- 1 Cup Apricot Preserves
- 1/2 Cup Dill Pickle Juice
- 1/2 Tsp Dillseed
- 2 Tbsp Cornstarch
- 2 Tsp Water
- 13 1/2 Oz Pineapple Chunks - Drained
- 1 Cup Polish Dill Pickle Chunks
- 1/2 Cup Maraschino Cherries
- 3 Cups Hot Rice
Directions
Directions
- Season fryer legs with salt and pepper; brown in small amount of oil in 11-inch frypan over medium heat.
- Add water, apricot preserves, dill pickle juice and dillseed.
- Simmer for about 45 minutes, covered, or until chicken is tender.
- Blend cornstarch and cold water until smooth; add to chicken mixture.
- Cook over low heat until thickened, stirring constantly.
- Add pineapple chunks, dill pickle chunks and cherries.
- Heat for 3 to 4 minutes or until warmed through.
- Serve over rice.
Nutrition
Per serving · 6 servingsCalories
550
Fat
20 g
Saturated fat
4 g
Carbohydrates
70 g
Sugar
30 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 - Chicken Leg (or Thighs)
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Oil
- 2 Cups Water (or Chicken Broth)
- 1 Cup Apricot Preserves
- 1/2 Cup Dill Pickle Juice
- 1/2 Tsp Dillseed
- 2 Tbsp Cornstarch
- 2 Tsp Water
- 13 1/2 Oz Pineapple Chunks - Drained
- 1 Cup Polish Dill Pickle Chunks
- 1/2 Cup Maraschino Cherries
- 3 Cups Hot Rice
