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Chile Orange Chicken

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Ingredients
  Skinless boneless chicken thighs 2 Pound
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Grated orange peel 2 Teaspoon
  Ground dried chilies 1 Tablespoon (New Mexico / California Variety)
  Unsweetened cocoa 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground cumin 1 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Cream sherry 1⁄4 Cup (4 tbs)
  Cornstarch 1 1⁄2 Tablespoon, blended
  Salt To Taste
  Orange slices 4
Directions

Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
In a 3-quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly.
Pour in orange juice and sherry.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Season to taste with salt; garnish with orange slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
430 Minutes
Ready In: 
435 Minutes
Servings: 
8

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