Recipe by MLINSE
"An unusual blend of flavors in a chicken dish. Serve over rice."
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1 (2.5 pound)
whole chicken, cut into pieces
green bell pepper, chopped
1 (8 ounce) can
whole cranberry sauce
salt and black pepper to taste
We loved it! My mother used to make this when I was a kid and it's exactly the same recipe. It's awesome over rice. I can't understand why the previous rater didn't like it. Maybe the bell pepper/cranberry combo wasn't to their taste. I'm not too crazy for bell pepper either but in this recipe the bell pepper does not over-power the other flavors. We had to make the serving size for six people. It called for 1 1/2 cans of the whole cranberry sauce. We thought-what the heck- and put the other 1/2 can in the sauce. It was too runny but other than that, it was great. My son is a quasi-vegitarian and even HE loved it.
Did not care for this flavor combination. It didn't go together well at all.
I changed up the recipe a bit. I used a pepper onion mix for stirfry. Left the skin on. rubbed the baking dish with olive oil placed the chicken,salted and peppered it. In a sauce pan combined the cranberry sauce, garlic and vermouth. Poured it over the chicken and baked it at 375 for an hour. Was delicious. Next time am going to try sherry instead of vermouth. We loved this Cherokee chicken and will probably fix it about once a month. The cranberry sauce was homemade from Thanksgiving.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 338
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