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Chile Orange Chicken Recipe
|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|
|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|
Calories 191 Calories from Fat 60
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 1.5 g7.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 60 mg2.5%
Total Carbohydrates 13 g4.5%
Dietary Fiber 1.9 g7.8%
Sugars 5.6 g
Protein 20 g40.2%
Vitamin A 2% Vitamin C 16.2%
Calcium 1.6% Iron 1.7%
*Based on a 2000 Calorie diet
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.