Slow-Cooked Mandarin Chicken |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 4 |
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Oranges and olives are elegantly paired in this different but delicious dish from Aney Chatterton. The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist, notes the Soda Springs, Idaho cook. To trim prep time, ask your butcher to cut up and skin the chicken for you. Ingredients:
1-1/2 cups water |
1 cup ketchup |
1/4 cup packed brown sugar |
1/4 cup thawed orange juice concentrate |
1/4 cup reduced-sodium soy sauce |
2 teaspoons ground mustard |
1 teaspoon salt |
1 teaspoon garlic powder |
1 teaspoon ground ginger |
1 teaspoon pepper |
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed |
3 tablespoons cornstarch |
3 tablespoons cold water |
1 can (11 ounces) mandarin oranges, drained |
1/4 cup chopped green pepper |
1/2 cup pitted ripe olives, optional |
hot cooked rice |
Directions:
1. In a large bowl, combine the water, ketchup, brown sugar, orange juice concentrate, soy sauce, mustard, salt, garlic powder, ginger and pepper. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from chicken. Place chicken in a 4 or 5-qt. slow cooker; add reserved marinade. Cover and cook on low for 7-8 hours or until chicken juices run clear.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the oranges, green pepper and olives if desired. Serve with chicken and rice. Yield: 4 servings.
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