I have never made BBQ sauce from scratch before and I have to say, this was really good! I am always hesitant to bake chicken since it often turns out dry, but by frying it first, the juices were sealed in and it was delicious! I would definitely recommend trying this recipe!
4-6 Servings
Prep: 25 min. Bake: 50 min.
Ingredients:
1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen corn, thawed
Directions:
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a small bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350° for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 522 calories, 20 g fat (5 g saturated fat), 88 mg cholesterol, 854 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.
Taste of Home: Winning Recipes
4-6 Servings
Prep: 25 min. Bake: 50 min.
Ingredients:
1 cup all-purpose flour
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1 cup chopped onion
1 cup chopped green pepper
1 cup thinly sliced celery
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen corn, thawed
Directions:
Place flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute onion, green pepper and celery until tender. In a small bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken.
Cover and bake at 350° for 30 minutes. Sprinkle with corn. Bake 18-20 minutes longer or until chicken juices run clear and corn is tender.
Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 each) equals 522 calories, 20 g fat (5 g saturated fat), 88 mg cholesterol, 854 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.
Taste of Home: Winning Recipes
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