This is the Puerto Rican method of making sweet and sour chicken. It contains no Asian ingredients, just what’s on hand. You probably have everything you need in your cupboard or kitchen. The dish is normally served with rice (plain boiled or yellow rice). But you can pair it with your favorite pasta, be it noodles, tubular or ribbons .
2½ pound chicken, cut into serving pieces
¼ cup flour
1 teaspoon salt
¼ cup olive oil
1 can (1 pound) tomatoes, broken up
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1½ teaspoons lemon juice
1 tablespoon fresh chopped parsley
- Dredge chicken with flour and salt.
- Heat oil in a large pan or skillet. Add chicken and cook pieces until brown. Remove and set aside.
- Add remaining ingredients except for parsley, and stir to mix. Return chicken to skillet. Lower heat and simmer, covered, for 45 minutes. Sprinkle with parsley and serve.
Yield: 4 servings.