Citrus Tomato Chicken Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Ingredients
| Seasoning mix | ||
| Garlic powder | 1 1/2 Teaspoon | |
| Sweet paprika | 1 1/2 Teaspoon | |
| Dry mustard | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Dill weed | 1 Teaspoon, dried | |
| Black pepper | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 1/2 teaspoon dried sweet basil leaves | ||
| Ground cumin | 1/2 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Marinade | ||
| Apple Juice | 2 Tablespoon | |
| Orange juice | 2 Tablespoon | |
| Seasoning mix | 1 1/2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Balsamic vinegar | 1 Tablespoon | |
| 1 (3- to 4-pound) chicken, all skin and visible fat removed (don't worry about the wings), cut into 8 pieces | ||
| Apple Juice | 2 Cup (16 tbs) | |
| Onions | 1 1/2 Cup (16 tbs), chopped | |
| Green bell peppers | 1 Cup (16 tbs), chopped | |
| Carrots | 1/2 Cup (16 tbs), grated | |
| Garlic | 1 Teaspoon, minced | |
| Tomato sauce | 1 Can (10oz) | |
| Canned diced tomatoes | 1 Cup (16 tbs) | |
| 1 cup defatted chicken stock | ||
| 4 cups cooked long-grain white rice | ||
Directions
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.
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.
Chef
