Ingredients
1 2 1/2-3 lb chicken skinned a
1/2 tsp red pepper
1/2 tsp paprika
1 cup finely chopped onions
1/2 cup finely chopped celery
2 tbsp tomato paste
1 tbsp low sodium worcesterschire
1/4 tsp ground ginger
1/2 tsp salt
1/2 tsp chili powder
1 tbsp reduced calorie margarine
1/2 cup finely chopped bell pepper
1 6 oz can orange juice
2 tbsp honey
1 tsp grated orange peel
1/4 tsp hot sauce
Directions
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.
Servings: 4 servings
Chicken Ya Ya Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have tracked the existence of recipes way back into history, certainly as far back into history as the early Egyptians, and potentially, even further back. However, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the cooks of his times made use of many different spices, including some familiar names for example bay, fennel and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs prompted an increase in recipe books, most of which still exist in private cookery archives. During the succeeding few centuries, the rich and powerful families of the West competed to serve up the most exotic meals, and because of this chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cookery books are highly popular mostly as a result of higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken Ya Ya recipe.
