Chicken Ya Ya

Rezept für 4 - Portionen

Zutaten
Menge	Einheit	Zutat
1		2 1/2-3 lb chicken skinned a
0.5	Teelöffel	Red pepper
0.5	Teelöffel	Paprika
1	Tasse (250ml)	Finely chopped onions
0.5	Tasse (250ml)	Finely chopped celery
2	Esslöffel	Tomato paste
1	Esslöffel	Low sodium Worcesterschire
0.25	Teelöffel	Ground ginger
0.5	Teelöffel	Salt
0.5	Teelöffel	Chili powder
1	Esslöffel	Reduced calorie margarine
0.5	Tasse (250ml)	Finely chopped bell pepper
1		6 oz can orange juice
2	Esslöffel	Honey
1	Teelöffel	Grated orange peel
0.25	Teelöffel	Hot sauce

....

Kategorien
!	Cajun
	Low-cal
	Poultry

Zubereitung:
.	1 2 1/2-3 lb chicken skinned - a 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.

Zubereitung:

1 2 1/2-3 lb chicken skinned - a

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.

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