Ingredients

3 pounds broiler/fryer chicken to 3 1/2 pounds skinned, cut up
2 C. water
1 C. ketchup
1/4 C. brown sugar packed
1/4 C. soy sauce
1/4 C. orange juice concentrate
2 tsp. ground mustard
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. ground ginger
1 tsp. garlic salt
3 Tbsp. cornstarch
1/2 C. cold water
1 can mandarin oranges-11 oz. drained
1/2 C. whole pitted ripe olives
2 Tbsp. chopped green pepper
Hot cooked rice

Cooking Instructions

Place chicken in a large resealable plastic bag or glass dish. In a bowl combine water, ketchup, sugar, soy sauce, orange juice concentrate, mustard, salt, pepper, ginger and garlic salt. Pour half over the chicken. Cover chicken and remaining marinade, refrigerate for 8 hours or overnight. Drain chicken, discarding marinade. Place chicken in a crock pot, add reserved marinade. Cover and cook on low for 7 to 8 hours. Combine cornstarch and water until smooth, stir into the chicken mixture. Add oranges, olives and green pepper. Cover and cook on high 30 to 45 minutes or until thickened. Serve over rice.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)