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Chicken on a Stick I Recipe

Ingredients

1 cup chicken broth

1/2 cup chopped onion

1 cup crushed tomato paste

1 (4 ounce) can chicken broth

3 tablespoons distilled white vinegar

3 tablespoons cornstarch

2 tablespoons cider vinegar

1 tablespoon margarine

1 teaspoon cornstarch

1 teaspoon white sugar

Directions

Arrange chicken in the bottom of a small plastic bowl. Sprinkle flour over the top, and set aside for 10 minutes, or until cooked through (no longer pink).

Place chicken in a shallow resealable plastic bag, cover with aluminum foil, and refrigerate.

Place onion in a large resealable plastic bag; shake well. Sprinkle tomato paste over the chicken, and pour into chicken.

Boil noodles in boiling broth for about 2 minutes, or until cooked. Drain well on paper towels.

Transfer to a platter. Sprinkle crushed tomato paste over chicken, tomato paste over salad mixture. Spread cornstarch over rice, then sugar over chicken and salad mixture (optional). Refrigerate at least 8 hours.

while rice is chilling, place a piece of chicken by itself in a shallow resealable plastic bag, seal, and place in the pot. Cover tightly with aluminum foil.

As rice cooks, mix in 1/2 cup chicken broth, 1 cup crushed tomato paste, apple pie filling, vinegar, celery salt, sugar, cornstarch, cornstarch, white sugar, chicken broth mixture, tomato sauce, vegetable oil, water, and wine. Mix together and serve.