Sweet and Sour Duck Sauce Chicken

• servings: 8 servings
• active time: 5 minutes
• total time: 1 hour 35 minutes

Ingredients

1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces

Paprika, to taste

Garlic powder, to taste

Freshly ground black pepper, to taste

3 tablespoons oil

1 onion, trimmed and thinly sliced

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into strips

1 1/2 cups canned pineapple chunks, drained

1 1/2 cups Cantonese-style duck sauce, such as Gold's

Directions

Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.

Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes.

While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat.

Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

Nutrition

• Serving Size: Serves 4
• Calories: 739 kcal
• Total Fat: 29 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 152 mg
• Sodium: 590 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 2 g
• Total Sugars: 39 g
• Protein: 47 g