Best Little Red Chicken Recipes

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

Ingredients

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

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

Ingredients

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

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