Sweet and sour chicken

Sweet and sour chicken is an old time favourite chicken dinner recipe and a very popular dish in the Caribbean. Served over some plain fluffy white rice and a cool glass of cucumber juice makes a perfect and healthy dish.



6 Servings

2 chicken breasts, cut into bite sizes
2 chicken thighs, skinned, de-boned and cut into bite sizes
¼ cup vinegar
¼ cup ketchup
2 tsp soy sauce
1 tbsp butter
1 large onion, chopped
1 medium green sweet pepper, chopped
2 sprigs thyme
1 peg garlic, crushed
8 slices of pineapple, chopped
3 tbsp vegetable oil
1 cup chicken stock
3 cups water
salt and pepper to taste


Step 1: Wash chicken in vinegar and water or lime juice and water solution.

Step 2: Drain chicken and season with salt and pepper.

Step 3: Add oil to large frying pan and heat over medium flame.

Step 4: Add chicken to frying pan, cover for about 2 minutes.

Step 5: Open frying pan and stir, then add 2 cups water.

Step 6: Allow to cook until water has dried down, then add pineapple, garlic, thyme, sweet pepper, onion, butter, soy sauce, vinegar, ketchup, chicken stock and 1 cup of water.

Step 7: Allow to cook until liquid has dried down and turned to a sauce.

Step 8: Serve hot over white rice.



2 cups chicken scraps (bones with little flesh or chicken necks)
3 sprigs thyme
2 stalks escallion
4 quarts water
1 tbsp salt
1 tbsp olive oil
3 large carrots, diced
2 stalks celery

Step 1: Place all the ingredients in a large saucepan. Make sure water covers all ingredients.

Step 2: Bring to a boil, then reduce flame.

Step 3: Simmer for 3-5 hours.

Step 4: Strain stock into a bowl using a mesh strainer.v

Step 5: Refrigerate stock for future use.

A quick and easy way to make chicken stock: Place 4 cups of boiling water over medium heat. Bring to a boil. Then add 1 packet of soup mix and allow to boil for 10 minutes. Strain using a mesh strainer.

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