Recipe - Citrus Tomato Chicken

SEASONING MIX
1 One half teaspoon Garlic powder
1 One half teaspoon Paprika
1 One half teaspoon Dry mustard
1 teaspoon Salt
1 Onion powder
1 teaspoon Dill weed
One half teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Ground ginger
One half teaspoon Dried basil
One half teaspoon Ground cumin
One fourth teaspoon Cardamom
One fourth teaspoon Cayenne

MARINADE
2 tablespoon Apple juice
2 tablespoon Orange juice
1 tablespoon Lemon juice
1 tablespoon Balsamic vinegar

CHICKEN
3 pound Chicken pieces without skin
1 pt Apple juice
1 One half cup Chopped onions
1 cup Green bell pepper, chopped
One half cup Carrots, grated
1 teaspoon Garlic, minced
One half pound Can tomato sauce
1 cup Fresh tomatoes*
1 cup 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 5quart 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. Recover 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,
minced 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 minced tomatoes.

Recipe by: Paul Prudhomme Posted to MCRecipe Digest V1 #654 by Robin
Greene gringo@interaccess.com on Jul 8, 1997