1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
1 onion, chopped
1 medium head cabbage, shredded
1 (14.5 ounce) can Italian-style beans
1 (10.5 ounce) can condensed tomato soup
1 (6 ounce) can crushed pineapple with juice
1 (8 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can diced tomatoes with juice
1/2 cup raisins
1/2 cup chopped fresh parsley
1/2 cup chopped fresh parsley
Place Worcestershire sauce, garlic powder, paprika, salt, pepper and garlic clove in small bowl. Mix thoroughly.
Place chicken in a large resealable plastic bag; remove drumettes, and place in a large resealable plastic bag. Place drumettes in plastic bag with chicken. Seal, and refrigerate for at least 2 hours.
Reduce heat to low, and bring a large pot of salted water to a boil; add drumettes and simmer 4 minutes on each drumette.
Place drumettes in large resealable plastic bags. Seal tightly, and refrigerate for at least one hour.
Remove drumettes from plastic bags, and chop drumettes by hand into 1-inch chunks. Transfer drumettes to a large resealable plastic bag. Shape drumettes into 1-inch pieces.
Place drumettes in plastic bag with chicken, and add water, drumettes, beans, tomato soup, pineapple, mushrooms, tomatoes, tomatoes with juice, pineapple, mushrooms, tomatoes with juice, and mushrooms. Seal tightly.
To reheat chicken drumet, sprinkle juice over drumet and brush with parsley. Divide drumet among bowls and arrange drumettes on top of each drumet. Cover, and refrigerate overnight, in refrigerator.
In the morning, preheat oven to 350 degrees F (175 degrees C). Heat oven to 350 degrees F (175 degrees C).
Bake drumets at 350 degrees F (175 degrees C).
Im in a low calorie diet so instead of butter I used lard (whole milk is better). Couldn't find Portuguese pepper, so asked on craigslist. Anyways, thanks for the walk down memory lane:-)
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