Sweet 'n' Sour Chicken

Course : Chicken
Serves: 6
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1 1/2 cup carrots -- cut into 1/4 inch piece
1 large Green Pepper -- cut 1 inch pieces
1 medium Onion -- cut into wedges
2 Tablespoon Tapioca -- quick-cooking
6 Ounces Frozen Pineapple-Orange juice Concentrate, thawed
1/2 cup Catsup
2 Tablespoon Lemon juice
2 Tablespoon Tapioca
1 piece Cinnamon Stick -- 2 inches
1/3 cup Brown sugar -- packed
1/3 cup Red wine vinegar
1 Tablespoon Soy sauce
1/2 Teaspoon Chicken bouillon granules broken
8 pieces Allspice -- whole
4 whole Cloves -- whole
3 pound Chicken -- skinned, cut up, and frozen
1 package Hot cooked couscous

Preparation / Directions:

For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir. For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken. Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5 1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken.

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