Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Chicken -- up to 3 lb,
-skinned and boned
1/2 ts Red pepper
1/2 ts Paprika
1 c Onions -- finely chopped
1/2 c Celery -- finely chopped
2 tb Tomato paste
1 tb Low sodium Worcesterschire
1/4 ts Ground ginger
1/2 ts Salt
1/2 ts Chili powder
1 tb Reduced calorie margarine
1/2 c Bell pepper -- finely chopped
6 oz Can orange juice
2 T Honey
1 t Orange peel -- grated
1/4 t Hot sauce
Preheat the oven to 350 F. Arrange the chicken halves in an 8"
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
5 minutes. Add all the remaining ingredients. Cook, constantly
stirring, for 5 more minutes, or until the 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 1 tb of hot sauce. I also usually
leave out the ginger.
