Side Pannel
Citrus Tomato Chicken
Ingredients List
- -------------------------------SEASONING MIX-------------------------------
- 1 1/2 ts Garlic powder
- 1 1/2 ts Paprika
- 1 1/2 ts Dry mustard
- 1 ts Salt
- 1 Onion powder
- 1 ts Dill weed
- 1/2 ts Black pepper
- 1/2 ts White pepper
- 1/2 ts Ground ginger
- 1/2 ts Dried basil
- 1/2 ts Ground cumin
- 1/4 ts Cardamom
- 1/4 ts Cayenne
Directions
MARINADE
2 tb Apple juice
2 tb Orange juice
1 tb Lemon juice
1 tb Balsamic vinegar
CHICKEN
3 lb Chicken pieces without skin
1 pt Apple juice
1 1/2 c Chopped onions
1 c Green bell pepper, chopped
1/2 c Carrots, grated
1 ts Garlic, minced
1/2 lb Can tomato sauce
1 c Fresh tomatoes*
1 c Chicken stock
1 qt Cooked rice
Combine the seasoning mix ingredients in a small bowl. Blend the marinade
ingrediens. Place the chicken in large bowl, pour the marinade over the
chicken, cover and refrigerate at least 4 hours, but preferably overnight.
Preheat the broiler. Remove the chicken from the marinade and reserve the
marinade. Place the chicken in a baking pan and broil until brown on both
sides, about 7 minutes in all. Remove the chicken and set aside. While the
chicken is broiling, place the apple juice in a saucepan, bring to a boil,
reduce to 1 cup, and set aside. Preheat a heavy 5-quart pot over high heat
to 350°, about 4 minutes. Add the onions, bell peppers, carrots, and 1
tablespoon of the seasoning mix, cover, and cook 3 minutes. At this point,
the vegetables will start to stick and turn light brown. Add the garlic,
mix in well, and scrape the bottom of the pot to clear it of all brown
bits. Re-cover and cook 3 more minutes. Add the reduced apple juice and
remaining seasoning mix, and scrape the bottom clear. By now the mixture
will have turned medium brown. Cook 4 minutes. Stir in the tojmato sauce,
diced tomatoes, stock, and reserved marinade. Add the chicken to the pot,
bring to a boil, reduce the heat to medium, and cook until the meat is
tender, about 20 minutes. Serve over rice.
NOTES : *Or 7 ounces canned diced tomatoes.
2 tb Apple juice
2 tb Orange juice
1 tb Lemon juice
1 tb Balsamic vinegar
CHICKEN
3 lb Chicken pieces without skin
1 pt Apple juice
1 1/2 c Chopped onions
1 c Green bell pepper, chopped
1/2 c Carrots, grated
1 ts Garlic, minced
1/2 lb Can tomato sauce
1 c Fresh tomatoes*
1 c Chicken stock
1 qt Cooked rice
Combine the seasoning mix ingredients in a small bowl. Blend the marinade
ingrediens. Place the chicken in large bowl, pour the marinade over the
chicken, cover and refrigerate at least 4 hours, but preferably overnight.
Preheat the broiler. Remove the chicken from the marinade and reserve the
marinade. Place the chicken in a baking pan and broil until brown on both
sides, about 7 minutes in all. Remove the chicken and set aside. While the
chicken is broiling, place the apple juice in a saucepan, bring to a boil,
reduce to 1 cup, and set aside. Preheat a heavy 5-quart pot over high heat
to 350°, about 4 minutes. Add the onions, bell peppers, carrots, and 1
tablespoon of the seasoning mix, cover, and cook 3 minutes. At this point,
the vegetables will start to stick and turn light brown. Add the garlic,
mix in well, and scrape the bottom of the pot to clear it of all brown
bits. Re-cover and cook 3 more minutes. Add the reduced apple juice and
remaining seasoning mix, and scrape the bottom clear. By now the mixture
will have turned medium brown. Cook 4 minutes. Stir in the tojmato sauce,
diced tomatoes, stock, and reserved marinade. Add the chicken to the pot,
bring to a boil, reduce the heat to medium, and cook until the meat is
tender, about 20 minutes. Serve over rice.
NOTES : *Or 7 ounces canned diced tomatoes.
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