| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground cloves Orange sections Chopped fresh parsley |
|
6 |
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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