Monday, January 18, 2010

Tropical Chicken

3 lbs. bone-in chicken, skin removed ($1.80)
1 bell pepper (red or orange), cut into bite-sized pieces ($.40)
20 can pineapple, chunked - with juices ($1.00)
1/8 C. soy sauce ($.20)
1/2 small onion, finely chopped ($.10)
2 cloves garlic, crushed ($.10)
1/2 tsp. cayenne (or if you don't like cayenne, use cumin or smoked paprika)($.10)
salt and pepper ($.10)

Season chicken with salt, pepper, and cayenne, cumin or paprika. In a crckpot, add pineapple, bell pepper, soy, onion, and garlic - stir to combine. Place chicken on top and cook over low for 5-6 hours. Chicken is cooked when tender and pulling away from the bone. Remove bones and cartiliage from chicken, return meat to sauce, toss lightly to coat.

Serve over white or fried rice.

Yields = 6 servings
$3.80 or $.65 per serving

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