New Catalina Chicken (Beyond Sweet and Sour)

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New Catalina Chicken (Beyond Sweet and Sour)

Gluten-free, Lactose-free, FODMAP friendly

Yield: 4 servings

Long ago in a kitchen far, far away, my mom used to pour a bottle of Catalina French dressing over a cut-up chicken, tuck it into the oven, and create a fabulous dinner. The aroma made it hard to concentrate on practicing my flute (an hour a day before dinner, five days a week!).

This version is free of ingredients that FODMAPers shouldn’t eat, and it contains less fat and sugar.

Ingredients

  • 1 ½-2 pounds chicken pieces
  • 2 Tbsp sugar or sugar-dextrose blend
  • 1 tsp kosher salt
  • 1/8 tsp Tabasco sauce
  • 1/8 tsp ground cumin
  • 1/8 tsp celery seeds
  • ¼  tsp dry mustard
  • ¼ tsp ground ginger
  • ¼ cup cider vinegar
  • ½ cup Safe Ketchup
  • ¼ cup extra-light olive oil

Instructions

  1. Preheat oven to 375 F.
  2. Wash chicken pieces, pat try. Leave skins on for the nicest browning, or remove skins for a lower calorie count.
  3. Mix remaining ingredients in blender until creamy.
  4. Arrange chicken pieces in a single layer in baking dish.
  5. Pour sauce ingredients over chicken pieces. Use a pastry brush to “paint” the sauce evenly over all surfaces.
  6. Bake at 375 F for 20 minutes, then lower heat to 350 F and bake another 25 minutes, or until nicely browned and the meat is no longer pink. Total time will depend the size of the pieces.
  7. Remove chicken pieces to a serving platter, and keep warm.
  8. Pour juices into a separating pitcher to remove fat.
  9. Pour de-fatted sauce over chicken pieces. Serve hot, maybe with fluffy rice.

 

Suggestion:

To prepare a whole cut-up chicken, double all other ingredients and prepare as above.

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