3 tablespoons vegetable oil
2 tablespoons finely minced gingerroot
1 clove garlic, minced
2 green onions, chopped
1 3-pound chicken, cut into 8 serving pieces
2 medium papaya, peeled, seeded, and cut crosswise into slices
1 large green bell pepper, chopped
3 cups cooked rice
3/4 cup white wine
3/4 cup chicken broth
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon black pepper
Salt to taste


1. Preheat oven to 350 degrees F. In a large skillet over medium heat, heat oil; add gingerroot, garlic, and green onions. Cook until green onions are softened, about 2 minutes. Add chicken pieces and brown well on all sides, about 2 to 3 minutes per side. Remove from heat; pour off excess oil.
2. Place chicken pieces and green onion mixture evenly in a shallow baking pan. Place papaya, green pepper and rice around chicken. In a medium bowl, stir together wine, chicken broth, brown sugar, soy sauce, and pepper; pour mixture over chicken. Cover and bake for 40 minutes.
3. Uncover and bake 15 minutes more or until chicken pieces are cooked through. Season with salt, if necessary.

Recipe Courtesy of Freida's, The Specialty Produce People.

The black seeds of a ripe papaya are edible and would make a great crunchy garnish for this dish.

Ginger Chicken with Papaya
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