Search
by Ingredient

Chicken Ya Ya

StarStarStarHalf starEmpty star

Submitted by dharmaloud

YIELD

4 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

3 1.4
POUNDS KG CHICKEN
½ 2.5
TEASPOON ML RED PEPPER FLAKES
½ 2.5
TEASPOON ML PAPRIKA
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
2 3E+1
TABLESPOONS ML TOMATO PASTE
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
¼ 1.3
TEASPOON ML GINGER
ground
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML MARGARINE
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped *
6 173.4
OUNCES ML/G ORANGE JUICE
2 3E+1
TABLESPOONS ML HONEY
1 5
TEASPOON ML ORANGE ZEST
grated
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 752 34% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 688mg 29%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 6%
Sugars g
Protein 200g
Vitamin A 14% Vitamin C 37%
Calcium 8% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe