Little Red Chick
A flavorful baked chicken dish with tangy tomato sauce, seasoned with herbs and spices, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 (2 1/2 lb.) chicken, cut up ⓘ
- 1/2 cup sliced onion ⓘ
- 1/2 cup sliced green pepper ⓘ
- 1 clove garlic ⓘ
- 1 bay leaf ⓘ
- 2 sprigs parsley ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon cayenne ⓘ
- 1 3/4 cups tomato puree ⓘ
- 2 tablespoons brown sugar ⓘ
- 1/4 cup vinegar ⓘ
- 2 tablespoons prepared mustard ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1 cube chicken bouillon ⓘ
- 1 (6 oz.) can mushrooms ⓘ
Instructions
- Place the chicken in a baking dish.
- Mix all ingredients, except mushrooms and bouillon cube, in a saucepan.
- Pour the mixture over the uncooked chicken.
- Refrigerate until ready to cook, if desired.
- Bake in a 350°F oven, uncovered, for 1 hour and 30 minutes.
- Add mushrooms and dissolved bouillon cube; cook for an additional 30 minutes.
- Serve with rice or mashed potatoes.
Tips & Substitutions
For the best flavor, marinate the chicken in the sauce overnight before baking. If you don't have fresh parsley, dried can be used in half the amount. Substitute the chicken bouillon cube with homemade broth for a richer taste. Adjust the cayenne pepper to your spice preference, and consider using bell pepper colors for a vibrant presentation.
Serving Suggestions
This dish pairs beautifully with rice or mashed potatoes, allowing you to soak up the flavorful sauce. A side of steamed vegetables or a fresh salad complements the richness of the chicken. For a heartier meal, consider serving it with crusty bread to mop up any sauce left on the plate.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven for about 20-25 minutes until heated through. Alternatively, you can microwave portions, but avoid overheating to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Little Red Chick contains roughly 284 calories, with 13g protein, 59g carbohydrates, and 7g fat. It is an excellent source of vitamin D (138% of the Daily Value), iron (111% of the Daily Value), and dietary fiber (92% of the Daily Value). Note that it is relatively high in sodium, at 2037mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but adjust the cooking time as boneless cuts will cook faster. Start checking for doneness after 45 minutes to avoid overcooking.
What can I substitute for tomato puree?
You can use crushed tomatoes or tomato sauce as a substitute for tomato puree. If using crushed tomatoes, you may want to simmer them a bit longer to thicken the sauce.
Is it okay to prepare this dish in advance?
Absolutely! You can prepare the chicken with the sauce, cover, and refrigerate it for up to 24 hours before baking. This allows the flavors to meld beautifully, making it even more delicious when cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).