Chile Orange Chicken Recipe
Summary
Preparation Time5 MinCooking Time7 Hr 10 Min
Ready In7 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings8
Ingredients
| Boneless chicken thighs | 2 Pound | |
| Onion | 1 Small, finely chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Orange peel | 2 Teaspoon, grated | |
| 1 tablespoon ground dried New Mexico or California chiles | ||
| Unsweetened cocoa | 1 Tablespoon | |
| 1/2 teaspoon each sugar and ground cinnamon | ||
| Ground cumin | 1 Teaspoon | |
| 1/3 , cup orange juice | ||
| 1/4 cup cream sherry | ||
| 1 1/2 tablespoons cornstarch blended with 2 tablespoons cold water | ||
| Salt | To Taste | |
| 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.
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.
Chef
