1 large onion, peeled and chopped
1 red bell pepper, seeded and chopped
1 large fryer chicken, cut up
1 cup flour
1 tsp. salt, divided
1 tsp. pepper, divided
1 tsp. paprika
1/4 cup olive oil
1/4 cup ketchup
1 (6 ounce) can pink lemonade frozen concentrate, thawed
1/4 cup brown sugar
1 tbsp. raspberry vinegar
White rice, steamed about 4 cups cooked | |
| Combine flour, 1/2 tsp salt, 1/2 tsp black pepper and paprika. Dredge chicken in flour. Shake off excess flour. Brown in a skillet with 2 tbsp of olive of l, adding more as needed. Brown chicken in batches so you do not overcrowd the chicken. Combine ketchup, lemonade concentrate, brown sugar, raspberry vinegar, remaining 1/2 tsp each of salt and pepper in a mixing bowl. Place the onion and red bell pepper into the bottom of a crock-pot. Add the browned chicken pieces.Pour the lemonade mixture over the chicken. Cook on high for 3 to 4 hours or until the juices run clear and the chicken is very tender. On a large serving platter, pile the hot, steamed rice then top with the chicken pieces and drizzle the sauce from the crock pot over the entire dish. Note: you can choose to use only breasts if you want. The browning stage would still be the same since the crock-pot will not brown meat. |
