Little Red Chicken Recipes

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.

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!

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).

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
• Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
• Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
• Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.