Chicken Ya Ya
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
margarine
|
|
| ½ | cup |
sweet red bell peppers
chopped |
*
|
| 6 | ounces |
orange juice
|
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 2.5 | ml |
paprika
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
margarine
|
|
| 118 | ml |
sweet red bell peppers
chopped |
*
|
| 173.4 | ml/g |
orange juice
|
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
orange zest
grated |
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
Preheat the oven to 350℉ (180℃).
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; sauté, 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.
