| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Crock pot, Appetizers |
12 |
Servings |
INGREDIENTS
| 12 |
|
Chicken drumsticks; skinned OR- |
| 1 |
|
Chicken fryer; cut up 2 to 3 lbs |
| 6 |
oz |
Frozen orange juice concent. thawed but undiluted (to 12 ounces) |
| 2 |
tb |
Quick cooking tapioca |
| 2 |
tb |
To 3 tbsp Honey |
| 1 |
|
Fresh jalapeno chile seeded, thinly sliced |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Dried onion flakes |
INSTRUCTIONS
Adjust the flavorings to your personal taste. Use the higher range of
orange juice, honey and more jalapeno for extra orange flavor, spice or
sweetness. For a stronger citrus flavor, add an 8 ounce can drained
mandarin oranges to cooked sauce. Serve with rice or orzo pasta. Place
chicken pieces in crockpot. In small bowl, combine orange juice
concentrate, honey, tapioca, jalapeno, salt and onions. Pour over chicken.
Cover and cook on low about 5 hours or until tender. Spoon sauce over
chicken. Note: Keeps well in the refrigerator for 4 or 5 days. Makes 12
drumsticks Per Serving:
Calories: 117 (45% protein, 35% carbohydrate, 20% fat)
Protein: 13 grams
Fat: 3 grams
Cholesterol: 41 mg
Carbohydrate: 10 grams
Sodium: 132 mg
Exchanges: 1/2 fruit, 1-1/2 meat Source: Mable Hoffman's All New Crockery
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