Title: Citrus tomato chicken
 Categories: Paul prudho, Poultry
      Yield: 4 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
  1 1/2 ts Garlic powder
  1 1/2 ts Paprika
  1 1/2 ts Dry mustard
      1 ts Salt
      1    Onion powder
      1 ts Dill weed
    1/2 ts Black pepper
    1/2 ts White pepper
    1/2 ts Ground ginger
    1/2 ts Dried basil
    1/2 ts Ground cumin
    1/4 ts Cardamom
    1/4 ts Cayenne

MMMMM--------------------------MARINADE-------------------------------
      2 tb Apple juice
      2 tb Orange juice
      1 tb Lemon juice
      1 tb Balsamic vinegar

MMMMM--------------------------CHICKEN-------------------------------
      3 lb Chicken pieces without skin
      1 pt Apple juice
  1 1/2 c  Chopped onions
      1 c  Green bell pepper, chopped
    1/2 c  Carrots, grated
      1 ts Garlic, minced
    1/2 lb Can tomato sauce
      1 c  Fresh tomatoes*
      1 c  Chicken stock
      1 qt Cooked rice
 
  Combine the seasoning mix ingredients in a small bowl. Blend the
  marinade ingrediens. Place the chicken in large bowl, pour the
  marinade over the chicken, cover and refrigerate at least 4 hours,
  but preferably overnight. Preheat the broiler. Remove the chicken
  from the marinade and reserve the marinade. Place the chicken in a
  baking pan and broil until brown on both sides, about 7 minutes in
  all. Remove the chicken and set aside. While the chicken is broiling,
  place the apple juice in a saucepan, bring to a boil, reduce to 1
  cup, and set aside. Preheat a heavy 5-quart pot over high heat to
  350°, about 4 minutes. Add the onions, bell peppers, carrots, and 1
  tablespoon of the seasoning mix, cover, and cook 3 minutes. At this
  point, the vegetables will start to stick and turn light brown. Add
  the garlic, mix in well, and scrape the bottom of the pot to clear it
  of all brown bits. Re-cover and cook 3 more minutes. Add the reduced
  apple juice and remaining seasoning mix, and scrape the bottom clear.
  By now the mixture will have turned medium brown. Cook 4 minutes.
  Stir in the tojmato sauce, diced tomatoes, stock, and reserved
  marinade. Add the chicken to the pot, bring to a boil, reduce the
  heat to medium, and cook until the meat is tender, about 20 minutes.
  Serve over rice.
  
  NOTES : *Or 7 ounces canned diced tomatoes.
  
  Recipe