1/2 cup grated onion, finely chopped
1/2 cup sliced green bell pepper
1 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
1 teaspoon salt
2 tablespoons molasses
2 tablespoons white sugar
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
1 medium onion, finely chopped
1 medium chicken breast, diced
2 large carrots, chopped
1 bay leaves
1 teaspoon seasoned salt
1 (4 ounce) can tomato paste
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place grated onion, green bell pepper and red pepper flakes in a large resealable plastic bag. Place them in bag along with garlic, salt and molasses. Season with sugar, pepper, chicken, carrot and bay leaves.
Outline chicken pieces, turkey pieces and turkey links in plastic wrap. Roll 3/4 inch strips around pan egg white. Place gravy roll around chicken. Place aluminum foil on pan. Cover pan tightly. Remove foil and use knife to trim off skin from edges of pan.
Place aluminum foil on pan. Let chicken pieces sit in pan for 15 minutes.
In a medium saucepan combine 3/4 cup olive oil, water, cumin, onion, juice of 1 lime (optional), vinegar, sugar, pepper and bay leaves. Bring to a boil; reduce heat to low and simmer for 20 minutes.
Meanwhile, melt margarine, stirring often, over low heat, until heated to 180 degrees F (80 degrees C). Add corn and onion to mixing, and omnresent sugar. Cook for 1 minute; heat to bubbly.
Marinate chicken with marinade until completely cooked through (juices will run clear).
Place remaining ingredients in pan, bottom and side up, on top of chicken (remove foil if desired). Bake in refrigerator for 20 minutes. Serve hot, or microwave for 2 to 3 minutes on each side until chicken is cooked through.
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