Chicken Ya Ya

Recipe Ingredients

2 lbs	908g / 32oz	Chicken skinned a - up to 3
1/2 teaspoon	2.5ml	Red pepper
1/2 teaspoon	2.5ml	Paprika
1 cup	62g / 2.2oz	Finely chopped onions
1/2 cup	55g / 1.9oz	Finely chopped celery
2 tablespoons	30ml	Tomato paste
1 tablespoon	15ml	Low sodium Worcestershire
1/4 teaspoon	1.3ml	Ground ginger
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Chili powder
1 tablespoon	15ml	Reduced calorie margarine
1/2 cup	73g / 2.6oz	Finely chopped bell pepper
1		Orange juice
2 tablespoons	30ml	Honey
1 teaspoon	5ml	Grated orange peel
1/4 teaspoon	1.3ml	Hot sauce

Recipe Instructions

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 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 a Tbsp of hot sauce. I also usually leave out the ginger.

Source:
Fernande Garvin

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