Chicken ya ya
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2 1/2-3 lb chicken skinned a | |
| ½ | teaspoon | Red pepper |
| ½ | teaspoon | Paprika |
| 1 | cup | Finely chopped onions |
| ½ | cup | Finely chopped celery |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Low sodium Worcesterschire |
| ¼ | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| 1 | tablespoon | Reduced calorie margarine |
| ½ | cup | Finely chopped bell pepper |
| 1 | 6 oz can orange juice | |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Grated orange peel |
| ¼ | teaspoon | Hot sauce |
Directions
Preheat the oven to 350 degrees F. Arrange the chicken halves in an eight inch baking dish sprayed with vegetable cooking spray. Combine the salt, red pepper, chili powder and paprika; mix well and sprinkle over the chicken; set aside.
In a medium skillet over high heat, melt the margarine. Add the onions, bell pepper and celery; saute, stirring constantly for five minutes. Add all the remaining ingredients. Cook, constantly stirring, for five more minutes, or until thge sauce thickens, then remove from the heat and pour over the chicken. Cover with aluminum foil and bake for 30 minutes. Turn the chicken over and baste with the sauce. Bake, uncovered, for 30 minutes longer, or until the chicken is tender, basting often.
note: Rather than use margarine to saute the vegetables, I have used Pam, spraying both the vegetables and the pan. Works just as well.
Also, for a little spicier dish, try using Chinese red pepper instead of the ground red and use a Tbsp of hot sauce. I also usually leave out the ginger.