Recipes

1                                  whole broiler/fryer chicken (cut up)

3 cups                         flour

4 cups                         shortening

2                               celery stalks (julienne)

1                                            carrot (julienne)

1                                  white onion (julienne)

½                                 green bell pepper (julienne)

½                                 red bell pepper (julienne)

Seasoning:

1 Tbsp.                       thyme

1 Tbsp.                       garlic powder

1 Tbsp.                       paprika

½ tsp                           cayenne pepper

1 Tbsp.                       pepper

½ Tbsp.                      salt

(Mix all seasonings together)

Preheat oven to 350º.  Wash chicken and sprinkle with seasoning mix.  Set aside.  In large skillet melt oil.  There should be enough oil to fill skillet 1/3 full. Put flour in a container that has a lid.  Do not season flour.  Place seasoned chicken in flour container cover with lid and shake until all chicken pieces are covered.  Gently shake off excess flour and place in skillet.  Let cook for approximately 6 minutes.   Turn chicken and let cook for another 6 minutes.  Remove chicken and place on cooling rack with pan underneath to trap excess grease.  Let chicken rest for about 5 minutes.

Place chicken in large bowl.  Add vegetables.  Toss with caramel glaze (recipe follows).   Place chicken and vegetables in baking dish.  Bake for 30 minutes.  Serve with rice.

Caramel Glaze:

2 cups                         caramel syrup

¼ cup                          brown sugar

1 Tbsp.                       chopped fresh ginger

In medium saucepan add all ingredients.  Bring to a light boil.