Chili-orange Chicken Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 lb: boneless chicken thighs, skinned
1 small: onion, finely chopped
2 cloves: garlic, minced or pressed
2 teaspoon: orange peel, grated
1 tablespoon: ground dried new mexico or,
1: california chiles,
1 tablespoon: unsweetened cocoa,
1/2 teaspoon: sugar,
1/2 teaspoon: cinnamon,
1 teaspoon: ground cumin,
1/3 cup: orange juice,
1/4 cup: cream sherry,
1 1/2 tablespoon: cornstarch blended with,
2 tablespoon: , cold water
1: salt,
1: orange slices,
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. Makes 6 servings.
Per serving: 173 calories (11% from fat), 30 g protein, 7 g carbohydrates,
2 g total fat, 122 mg cholesterol, 133 mg sodium.
Source: Sunset Crockery Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com From: Jphelps@shellx.Best.Com
(Judi Maedate: 28 Oct 1995 23:28:02 -0700
Yield: 6 servings
Source from luhu.jp
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. Makes 6 servings.
Per serving: 173 calories (11% from fat), 30 g protein, 7 g carbohydrates,
2 g total fat, 122 mg cholesterol, 133 mg sodium.
Source: Sunset Crockery Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com From: Jphelps@shellx.Best.Com
(Judi Maedate: 28 Oct 1995 23:28:02 -0700
Yield: 6 servings
Source from luhu.jp