4 chicken drumsticks and 4 chicken thighs, skinned (2 lb. total)
2 sm. green or sweet red peppers, cut into strips
1/2 c. chicken broth
1/2 c. orange juice
1/2 c. catsup
2 tbsp. soy sauce
1 tbsp. molasses
1 tsp. dry mustard
1/4 tsp. garlic powder

Arrange chicken in the bottom of an electric crockery cooker. Top with green or red pepper.

In a medium mixing bowl, stir together chicken broth, orange juice, catsup, soy sauce, molasses, dry mustard, garlic powder, and 1/8 teaspoon pepper. Pour over chicken in crockery cooker. Cover and cook on low heat setting about 6 hours or until chicken is tender.

Remove chicken and peppers from cooker. Keep warm. Reserve drippings.

OVEN: Arrange ingredients in a 2 or 3-quart casserole. Cover and bake in a 350 degree oven for 1 hour or until chicken is tender.

SAUCE:

1 (11 oz.) can mandarin orange sections
2 tsp. cornstarch
1/4 c. sliced pitted ripe olives
Hot cooked rice

For sauce, skim fat from drippings. Measure 1 cup cooking liquid. Transfer to a saucepan. Drain oranges, reserving 1 tablespoon juice. Stir together reserved juice and cornstarch. Add to liquid in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in oranges and olives. Heat through. Serve sauce and chicken mixture over rice. Makes 4 servings.