Ingredients
- 1 chicken
- 1 rice (hot cooked)
- 120 ml water
- 45 ml catsup
- 40 gr brown sugar
- 32 gr flour
- 30 ml cooking oil
- 16 ml vinegar
- 16 ml water (cold)
- 8 gr cornstarch
- 3 gr salt
Coat the chicken pieces with mixture of flour and salt. In a skillet, brown chicken on both sides in hot oil. Transfer the chicken pices to the crock pot. Blend the thawed lemonade concentrate, the half cup water, brown sugar, catsup, and vinegar; pour over chicken. Cover and cook on high heat setting until tender, 3 to 3.5 hours. Remove the chicken to platter; keep warm.Skim fat from the pan juices. Measure juices; add water if necessary, to make 1.25 cups liquid. Place the liquid into a sauce pan. Blend 1 T of cold water with the cornstarch. Stir into the pan juices. Cook and stir till thickened and bubbly. Remove from heat. Pass the sauce with chicken; serve over rice.
