| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1/2 | t | Salt |
| 1/4 | t | Ground red pepper |
| cayenne | ||
| 10 1/2 | lb | Cut-up broiler-fryer |
| chicken | ||
| 1/2 | c | Pineapple chunks |
| 1/3 | c | Raisins |
| 12 | c | Pineapple juice or orange |
| juice | ||
| 1/8 | t | Ground cinnamon |
| 1/8 | t | Ground cloves |
| Orange sections | ||
| Chopped fresh parsley | ||
| servings. |
INSTRUCTIONS
Heat oil in 12-inch skillet. Mix salt and red pepper; sprinkle over chicken. Cook chicken in oil over medium heat 15 to 20 minutes or until light brown on all sides; reduce heat. Add remaining ingredients except orange sections and parsley. Cover tightly and simmer 20 to 25 minutes or until thickest pieces of chicken are done. Garnish with orange sections and parsley. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 9064
Calories From Fat: 1953
Total Fat: 216.8g
Cholesterol: 4462.1mg
Sodium: 5151.5mg
Potassium: 14186.6mg
Carbohydrates: 67.8g
Fiber: 3.6g
Sugar: 52.1g
Protein: 1606.3g