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Honolulu Chicken

marti

marti

1 broiler/fryer, cut up
1/4 cup flour
1/4 teaspoon salt
Dash of pepper
Oil
1 (10 ounce) jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion
2 tablespoons soy sauce
1 (6 ounce) can water chestnuts, drained and chopped
1 green pepper, cut into strips
Hot cooked rice
Coat chicken in seasoned flour; brown in small amount of oil; drain. Mix preserves, barbecue sauce, onion, and soy sauce. Pour over chicken; cover. Simmer for 40 minutes, or until chicken is tender. Add water chestnuts and green pepper the last 10 minutes of cooking time. Serve with rice.
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