What’s more local that employing salad dressing, jam and dry soup mix to season a quick, simple dish? This chicken recipe, included in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham, does just that. The book is out of print.
REX FREITAS’ RUSSIAN CHICKEN
From “Cooking Hawaiian Style Two,” by Lanai Tabura and Frank Abraham
1 (18-ounce) bottle apricot-pineapple jam
1 (16-ounce) bottle Russian dressing
1 packet Lipton onion soup mix
Oil for frying
4 to 5 pounds chicken thighs
Salt and pepper, to taste
2 cups flour, for dredging chicken
Heat oven to 350 degrees. Line baking pan with foil.
In bowl, combine jam, dressing and soup mix; mix well. Reserve half in separate container, half in bowl.
In pan over medium-high, heat oil. Season chicken with salt and pepper. Dredge lightly in flour and fry in small batches. Cook halfway, about 5 minutes per side.
Dip chicken into jam mixture and place on lined pan. Bake 20 to 30 minutes. Serve with sauce. Serves 8.