2 tbsp frozen oj
2 cup chicken stock
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice
1 remaining ingredients:
4 lb chicken, breasts and thighs
1/4 lb mushrooms, sliced
2 tbsp margarine or butter
11 oz (1 can) mandarin orange
1 sections, drained
1/2 of a medium-large bell
1 pepper, sliced lengthwise
1/4 tsp ground ginger
3 tbsp cornstarch
1/4 cup cold milk
1/4 cup cold water
Directions
Marinade:
The night before you plan on slow cooking your dinner, mix together
the marinade ingredients in a large, closable container large enough
to also hold the chicken pieces. When marinade is thoroughly mixed,
add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade
up to about an inch from the top of the container. Set the cooker on
low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later,
saute the sliced mushrooms in the margarine or butter. Then add the
mushrooms (with pan juices), mandarin sections, green pepper and
ginger into the slow cooker and stir thoroughly. Mix together the
cornstarch, milk and cold water, then gradually add into the slow
cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until
serving. Serve with baby carrots and small new potatoes.
Servings: 6 servings
All Day Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Slow Cooker
The History of Recipes
It is possible to track the history of meal recipes back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, generally, these early cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later, we have some books published in the 1300s : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the nobility of those days. For the decades that followed, the rich families of the West strove to serve up the most extravagent banquests, and because of this chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this All Day Chicken recipe.
