1/3 cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon all-purpose flour
1 1/2 tablespoons molasses
1 cup cold water
2 teaspoons paprika
2 tablespoons Creole-style seasoning (optional)
2 large green onions, cut into 1/2-inch slices
2 tablespoons olive oil
1 pound skinless, boneless chicken breast meat - cut into 1 inch strips
In a large bowl, mix lemon juice, apple cider vinegar, flour, molasses, water, paprika, Creole-style seasoning, green onions and olive oil. Mix just enough to cover the sides of the pan, leaving a solid layer. Cover and refrigerate.
Cook chicken on all sides at least 45 minutes. Remove chicken (note: chicken may be liquidy inside) and flip chicken on rollers. Drain and cut into pieces.
Mush chicken pieces. Flatten with a food processor or blender, crushing tomatoes, peppers, onions, olives and cornstarch (optional). Transfer chicken pieces to the pan until no longer pink inside. Place colander in a small bowl and fill chicken with marinade. Heat 6 inches of water in 350 degree F (175 degrees C) skillet over medium heat. Add chicken, skin side down. Cook until skin is browned and chicken is tender, about 10 minutes. Remove chicken and allow it to cool in pan of water, 2 to 3 hours. Remove skin of plastic wrap and place chicken in the pan with sauce. Toss. Cool and serve and top with parsley drippings or to your taste, garnish with potato slices and chicken strips.
⭐ ⭐ ⭐ ⭐