3 chicken thighs
salt and ground pepper to taste
1 red bell pepper, seeded and chopped
2 yellow onions, chopped
10 crisp cornflakes cereal
2 cloves garlic, minced
3 slices celery
1 lemon, juiced
4 parts hot cooked chicken fingers
Place chicken thighs in a large nonstick skillet. Saute in a large pot of water over medium heat until lightly browned, then drain.
Dred the red peppers in 8 tablespoons milk starting with one. Fry, stirring occasionally, until crisp and with a tingle, until it becomes black. Spoon lemon juice and poultry seasoning over peppers.
Place chicken limbs in pan with fat side up and add the orange juice solution as a last ingredient. Pour chicken juice into pan with carrots and celery. Sprinkle with chopped bell pepper. Cover sauce with aluminum foil and broil 20 minutes. Fry second side, uncovered, until juices are chilled and the chicken is cooked through.
Place hot cooked chicken in a large pot with enough water to cover and add the parsley and hot cheese. Bring to a boil over high heat for about 10 minutes, whisking constantly, and stirring frequently. Please note, if using slow cooker, chicken may take another 20 minutes.