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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooked Mandarin Chicken   
    Categories: Poultry, Vegetables, Herbs, Citrus, Rice   
         Yield: 4 servings   
       
     1 1/2 c  Water   
         1 c  Ketchup   
       1/4 c  Packed brown sugar   
       1/4 c  Thawed orange juice   
              - concentrate   
       1/4 c  Soy sauce   
         2 ts Ground mustard   
         1 ts Salt   
         1 ts Garlic powder   
         1 ts Ground ginger   
         1 ts Pepper   
     3 1/2 lb Broiler/fryer chicken; cut   
              - up, skinned   
         3 tb Cornstarch   
         3 tb Cold water   
        11 oz Can mandarin oranges;   
              - drained   
       1/4 c  Chopped bell pepper   
       1/2 c  Pitted ripe olives   
              Hot cooked rice   
       
     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   
     another large bowl or dish; add chicken and turn to   
     coat. Refrigerate for 8 hours or overnight. Cover and   
     refrigerate remaining marinade.   
        
     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.   
        
     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.   
        
     Aney Chatterson, Soda Springs, Idaho   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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