Chicken Baked in Tomato Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Meat Dishes

Chicken Baked in Tomato Sauce

3 pound chicken, skinned and cut into pieces
paprika
2 tablespoons olive oil
1/2 pound mushrooms, sliced
1 green pepper, seeded and chopped
1 clove garlic, minced or pressed
1 medium onion, chopped
2 stalks celery, chopped
1 can (1 lb.) tomatoes
6 drops Tabasco sauce
1 tablespoon Worcestershire sauce
1 can (6 oz.) tomato paste
cooked rice

Arrange chicken on a microwave roasting rack with meatier pieces toward the outside. Sprinkle with paprika. Cover loosely with waxed paper. Microwave on High 8 minutes. Rearrange chicken, placing less cooked pieces toward outside edge of rack. Cover again with waxed paper. Microwave on High 6-8 minutes longer, until chicken tests done; set aside.

Mix together olive oil, mushrooms, green pepper, garlic, onion and celery in a 2-quart casserole or measuring cup. Microwave, uncovered, on High 3 minutes; stir. Mix in tomatoes, Tabasco sauce, Worcestershire sauce and tomato paste. Microwave, uncovered, on High 6 minutes; stir well.

Transfer chicken pieces to an oblong baking dish. Pour on tomato sauce. Microwave, uncovered, on High 3-4 minutes, until very hot throughout. Serve with rice. Makes 4 to 5 servings.

Recipe created 1995-01-01.

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