½ CUP OF VINEGAR
1 TABLESPOON OF WORCESTERSHIRE SAUCE
1 TEASPOON OF SALT
½ TEASPOON OF DRY MUSTARD
½ TEASPOON OF BLACK PEPPER
½ TEASPOON OF RED PEPPER
3 – 3 ½ POUNDS OF CHICKEN
HOT COOKED RICE
1. MIX VINEGAR, WORCESTERSHIRE AND SPICES TOGETHER IN A SAUCEPAN
2. BRING TO A BOIL OVER MEDIUM HEAT
3. POUR OVER CHICKEN
4. BAKE AT 325 DEGREES FOR 1 HOUR
5. SERVE OVER RICE
