Citrus Tomato Chicken
|For seasoning mix|
|Garlic powder||1 1⁄2 Teaspoon|
|Sweet paprika||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Onion powder||1 Teaspoon|
|Dried dill weed||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Dried sweet basil||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Apple juice||2 Tablespoon|
|Orange juice||2 Tablespoon|
|Seasoning mix||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Chicken||4 Pound, all skin and visible fat removed , cut into 8 pieces (1 Chicken, 3 To 4 Pound, Don'T Worry About The Wings)|
|Apple juice||2 Cup (32 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped green bell peppers||1 Cup (16 tbs)|
|Grated carrots||1⁄2 Cup (8 tbs)|
|Minced fresh garlic||1 Teaspoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Peeled diced tomatoes/7 ounces canned diced tomatoes||1 Cup (16 tbs) (Fresh)|
|Defatted chicken stock||1 Cup (16 tbs)|
|Cooked long grain white rice||4 Cup (64 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Blend the marinade ingredients.
Place the chicken in a 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, preferably nonstick, 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 tomato 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.
Serving size: Complete recipe
Calories 5073 Calories from Fat 1851
% Daily Value*
Total Fat 206 g317%
Saturated Fat 58.4 g291.8%
Trans Fat 0 g
Cholesterol 1215.6 mg405.2%
Sodium 6052.3 mg252.2%
Total Carbohydrates 369 g123%
Dietary Fiber 23.1 g92.5%
Sugars 81.9 g
Protein 408 g816.1%
Vitamin A 131% Vitamin C 390.3%
Calcium 80.3% Iron 198.7%
*Based on a 2000 Calorie diet