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| Home -> [Chicken, Crockpot, Fruits, Orange, Poultry] -> [Chili-orange chicken Recipe] |
Chili-orange chicken
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| Artist: |
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Yield: |
6 |
| Categories: |
Chicken, Crockpot, Fruits, Orange, Poultry |
Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 2
| lbs | Boneless chicken thighs | | | -skinned | | 1
| small | Onion, finely chopped | | 2
| | Cloves garlic, minced or | | | -pressed | | 2
| tsp | Orange peel, grated | | 1
| tbsp | Ground dried New Mexico or | | | California chiles | | 1
| tbsp | Unsweetened cocoa | | 1/2
| tsp | Sugar | | 1/2
| tsp | Cinnamon | | 1
| tsp | Ground cumin | | 1/3
| cup | Orange juice | | 1/4
| cup | Cream sherry | | 1 1/2
| tbsp | Cornstarch blended with | | 2
| tbsp | Cold water | | | Salt | | | Orange slices |
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Procedures:
| 1 | Rinse chicken, pat dry, and cut into 1-?inch chunks. | | 2 | In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. | | 3 | Pour in orange juice and sherry. | | 4 | Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). | | 5 | Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. | | 6 | Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). | | 7 | Season to taste with salt; garnish with orange slices. | | 8 | Makes 6 servings. | | 9 | Per serving: 173 calories (11% from fat), 30 g protein, 7 g carbohydrates, 2 g total fat, 122 mg cholesterol, 133 mg sodium. |
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