Little Red Chicken Food

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RED CHICKEN



Red Chicken image

This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions.

Provided by Tanya Metelerkamp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
salt and ground black pepper to taste
1 whole chicken, cut into pieces
1 tablespoon butter
1 onion, chopped
1 cup tomato sauce
½ cup water
3 ½ tablespoons chutney
3 ½ tablespoons white sugar
3 ½ tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon ground dry mustard
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
  • Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
  • Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 384.8 calories, Carbohydrate 28.6 g, Cholesterol 90 mg, Fat 16.2 g, Fiber 1.9 g, Protein 30 g, SaturatedFat 4.9 g, Sodium 278.9 mg, Sugar 10.8 g

MY MOM'S " RED CHICKEN "



My Mom's

So delicious! So easy! So healthy! So... saucy! My mom has been cooking this for decades. It's a modified version of a recipe from a cookbook called "The No Willpower Diet". It's perfect comfort food--chicken in a yummy, tomato-y sauce. Enjoy!

Provided by Becky 7

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

8 skinless chicken thighs
1 teaspoon olive oil (optional)
1 (6 ounce) can tomato paste
1 (4 ounce) can mushrooms
1 onion, chopped
1 teaspoon thyme
salt
pepper
1 cup nonfat plain yogurt
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • In a large pan (large enough to hold all the chicken in one layer, along with some sauce), brown the chicken in the oil. If you have a non-stick pan, you can omit the oil.
  • While the chicken is browning (or before), mix the tomato paste with the liquid from the canned mushrooms. Add more water if necessary -- the goal is to be able to pour the sauce, though it should still be pretty thick. (If you want to use fresh mushrooms, then you can just use water for this step.).
  • Sprinkle the chicken with the thyme, salt, and pepper.
  • Cover the chicken with the chopped onions.
  • Pour the tomato/liquid mixture on top of everything. Mix things together as well as you can. At this point it might seem like you won't have enough tomato sauce, but as the chicken and onions cook, they'll release their liquids and you'll have more sauce.
  • Cover and simmer for 40-45 minutes. Uncover occasionally to shift things around, flip the chicken over, and pour the sauce over the chicken. Add water as needed (but it might not be needed at all).
  • If you're using fresh mushrooms instead of canned, sauté them in a separate skillet.
  • When chicken is cooked, reduce the heat so that the sauce is no longer simmering. Add the yogurt, mushrooms, and parsley. Stir until everything is blended and warm.
  • Serve over rice (we use brown rice) -- you'll definitely want something to soak up all the yummy sauce!

Nutrition Facts : Calories 184.4, Fat 3.6, SaturatedFat 1, Cholesterol 69.3, Sodium 458.8, Carbohydrate 16.3, Fiber 2.5, Sugar 11.7, Protein 22.7

LITTLE RED CHICKEN



Little Red Chicken image

I found this recipe years ago in a cookbook from one of the local churches. It's easy and so good. One of my family's favorites.

Provided by Alisa Lea

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs skinless chicken thighs
1/2 cup green pepper, chopped
1/2 cup onion, chopped
4 ounces canned mushrooms, drained
8 ounces tomato sauce
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar
1 tablespoon Worcestershire sauce

Steps:

  • Place chicken in 13 x 9 baking dish and top with green pepper, onion and mushrooms.
  • Combine remaining ingredients and pour over chicken.
  • Bake at 350 degrees for one hour.

Nutrition Facts : Calories 477.4, Fat 13.7, SaturatedFat 3.5, Cholesterol 282.6, Sodium 1334.7, Carbohydrate 16.2, Fiber 2.3, Sugar 10.8, Protein 69.2

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