Tropical Chicken

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

This delicious chicken couldn't be easier to prepare, but notice that it is
marinated for at least 4 hours, and preferably overnight, so you'll want to
plan accordingly.
ingredients
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Poultry MagicŪ
1 teaspoon dried dill weed
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 tablespoons apple juice
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 (3-to-4-pound) chicken, all skin and visible fat removed (don't worry about trying to skin the wings), cut into 8 pieces
2 cups apple juice
1 1/2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup grated carrots
1 teaspoon minced fresh garlic
1 (8 ounce) can tomato sauce
1 cup peeled, diced fresh tomatoes or 7 ounces canned diced tomatoes
1 cup defatted chicken stock
4 cups cooked long grain white rice
how to prepare

Combine the first 4 ingredients in a small bowl to make the seasoning mix.

Blend the second 4 ingredients to make the marinade.  Place the chicken in a large bowl, pour the marinade over the chicken, cover, and refrigerate at least 4 hours, but preferably overnight.

Preheat the broiler.  Remove the chicken from the marinade and reserve the marinade.  Place the chicken in a baking pan and broil until brown on both sides, about 7 minutes in all.  Remove the chicken and set aside.

While the chicken is broiling, place the apple juice in a saucepan, bring to a boil, reduce to 1 cup, and set aside.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350o, about 4 minutes.

Add the onions, bell peppers, carrots, and 2 teaspoons of the seasoning mix, cover, and cook for 3 minutes.  Add the garlic, mix in well, and scrape the bottom of the pot to clear it of all brown bits.  Re-cover and cook 3 more minutes.  Add the reduced apple juice and the remaining seasoning mix, scrape the bottom clear, and cook 4 minutes.  Stir in the tomato sauce, diced tomatoes, stock, and reserved marinade.  Add the chicken to the pot, bring to a boil, reduce the heat to medium, and cook until the meat is tender, about 20 minutes.  Serve over the rice.