| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Casseroles, Crockpot | 6 | Servings | |
INGREDIENTS
| 4 1/2 | lb | Chicken parts |
| Salt | ||
| 6 | Peppercorns | |
| 1 | Whole=clove | |
| 1 | Cinnamon stick/1/2 inch | |
| 1 | T | Sugar |
| 1/4 | c | Dry sherry |
| 3 | Garlic cloves, minced | |
| 1/4 | c | Vinegar |
| 1 | White onion, thinly sliced | |
| 2 | Tomatoes, peeled and sliced | |
| 1 | Apple, peeled | |
| Cored and thickly sliced | ||
| 1 | Pear, peeled | |
| Cored and thickly sliced | ||
| 2 | Bay leaves | |
| 1/8 | t | Thyme |
| 1/8 | t | Oregano |
| 1 | c Vegetable oil | |
| Plantain, peeled and sliced | ||
| tb Capers, drained | ||
| Green olives, pitted and |
INSTRUCTIONS
1997 Garnish : -- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L Gilliland) on Dec 31,
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 19
Total Fat: 2g
Cholesterol: 0mg
Sodium: 1144.1mg
Potassium: 383.5mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 4g
Protein: 7.3g