Catalina Chicken Drums
This recipe means family gathering to me. My Mom will still make a large dish of this Catalina chicken when we go over for dinner. I love making the drumsticks, but she will use a whole chicken as everyone has their favourite piece. The kids all love the drums, my side of the family prefer the dark meat and the husbands prefer the white.
I love the simplicity of this dish as its just about dumping a few ingredients into a pan and letting it do all the ‘hard’ work by marinating the chicken. But once cooked, the flavour is sweet from the dressing and salty from the soy sauce. And that colour! Gorgeous to bring to the table. Serve on top of rice or mashed potatoes and you have yourself a guaranteed family favourite.
Make this at your next family gathering because this chicken dish is worth gossiping about!
Catalina Chicken
Yield: 4 servings
INGREDIENTS:
1 whole chicken, skinless, cut into pieces (I used drumsticks only this time)
1 bottle Catalina salad dressing
2 tbsp soy sauce
1/2 each of red and yellow pepper, sliced
1 small onion, sliced
Sprinkle paprika
Sprinkle garlic powder
Salt and pepper
DIRECTIONS:
1. In an oven safe tray, put the cut-up onions and peppers, soy sauce, sprinkle of paprika and a drizzle of the Catalina dressing.
2. Place chicken pieces on top of veggies.
3. Season chicken with salt and pepper, garlic powder and paprika.
4. Pour the rest of the Catalina dressing on top of the chicken.
5. Cover with foil and place in fridge to marinate for a minimum of 2 hours.
6. Bake, covered in a 375-degree oven for 45 minutes, uncover and continue to bake for an additional 15 minutes.
7. Serve over couscous, rice or mashed potatoes.
