*  Exported from  MasterCook  *
 
                         Citrus Tomato Chicken*****
 
 Recipe By     : Paul Prudhomme
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Paul Prudhomme                   Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
    1 1/2  Teaspoons     garlic powder
    1 1/2  Teaspoons     paprika
    1 1/2  Teaspoons     dry mustard
    1      Teaspoon      salt
    1      Each          onion powder
    1      Teaspoon      dill weed
      1/2  Teaspoon      black pepper
      1/2  Teaspoon      white pepper
      1/2  Teaspoon      ground ginger
      1/2  Teaspoon      dried basil
      1/2  Teaspoon      ground cumin
      1/4  Teaspoon      cardamom
      1/4  Teaspoon      cayenne
 					
                         MARINADE
    2      Tablespoons   apple juice
    2      Tablespoons   orange juice
    1      Tablespoon    lemon juice
    1      Tablespoon    balsamic vinegar
 					
    3      Pounds        chicken pieces without skin
    1      Pint          apple juice
    1 1/2  Cups          chopped onions
    1      Cup           green bell pepper -- chopped
      1/2  Cup           carrots -- grated
    1      Teaspoon      garlic -- minced
      1/2  Pound         can tomato sauce
    1      Cup           fresh tomatoes*
    1      Cup           chicken stock
    1      Quart         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.
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2592 0 0 0 0 0
                1506 3416 0 0
 

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