Slow Cooked Orange Chicken 1 (3 pound) broiler-fryer chicken, cut up and skinned removed 3 cups orange juice 1 cup chopped celery 1 cup chopped green pepper 1 can (4 ounces) mushroom stems and pieces, drained 4 teaspoons dried minced onion 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1/2 teaspoon salt, optional 1/4 teaspoon pepper 3 tablespoons cornstarch 3 tablespoons cold water Hot cooked rice, optional Combine chicken, orange juice, celery, green pepper, mushrooms, onion, parsley, salt and pepper in a slow cooker. Cover and cook on low for 4 hours, or until meat juices run clear. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 to 40 minutes, or until thickened. Serve over rice, if desired. Makes 4 servings.
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