Weight Watchers Baked Chicken
Yields: 4 servings
Prep Time: 0 hours 25 mins
Cook Time: 0 hours 35 mins
Total Time: 1 hour 0 mins
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 small onion, halved and sliced
2 cloves garlic, minced
2 tbsp. chicken broth
2 tbsp. water
2 cans (8 ounces each) tomato sauce
1/4 c. raisins
3 tbsp. molasses
1 tbsp. cider vinegar
1 tsp. hot-pepper sauce
1 tsp. mustard powder
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
4 whole chicken legs, separated into thighs and drumsticks
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- Preheat the oven to 425°F. Coat a roasting pan with cooking spray.
- In a medium saucepan, combine the bell peppers, onion, garlic, broth, and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.
- Stir in the tomato sauce, raisins, molasses, vinegar, hot-pepper sauce, mustard powder, black pepper, and salt. Bring to a boil over high heat.
- Place the chicken pieces in the prepared roasting pan. Spoon the sauce over the chicken, turning to coat.
- Bake, turning the pieces and basting occasionally with the sauce, for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.
People with depression who take monoamine oxidase inhibitors (MAO inhibitors) should not use alcohol or other fermented products, such as the vinegar in this recipe. Substitute apple juice for the vinegar.
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Source: https://www.prevention.com/food-nutrition/recipes/a20530596/baked-chicken-barbecue/
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