Mandarin Chicken - serves 6

Preparation - 45 minutes, cooking time - 60 minutes.

1 3 pound frying chicken
Salt and pepper to taste
Paprika
1 1/2 tsp peanut oil
1/2 onion, diced
1/2 green bell pepper, diced
3/4 cup catsup
3 tbsp white vinegar
1/2 tbsp brown sugar
1/4 tsp salt
1 tbsp cornstarch
1/2 cup canned mandarin oranges, drained
6 tbsp syrup from canned mandarin oranges

Preheat oven to 350 degrees F. Rinse the chicken and pat dry. Sprinkle with salt, pepper and paprika. Place the chicken skin side down in a 13- x 9-inch baking dish. Bake uncovered for 15 minutes. Remove from the oven. Drain off the liquid. Return the chicken to the oven. Bake another 15 minutes.
the oil in a medium saucepan. Add the onion and green bell pepper. Sauté until just barely tender, about 3 minutes. Add the catsup, vinegar, brown sugar and salt.
Blend the cornstarch and the syrup from the mandarin oranges. Stir into the sauce. Cook, stirring steadily, until the sauce thickens and becomes smooth.
Pour the sauce over the chicken. Bake until the chicken is tender, about 10 minutes. Add the mandarin oranges. Bake until the oranges are heated through, 3-5 minutes.