Mexican Chicken In Orange Juice Recipe
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Ingredients
1 large chicken, cut up
Salt and pepper to taste
3 tablespoons butter
1/2 cup sliced almonds
1/2 cup raisins
1/2 cup crushed pineapple
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
2 cups orange juice
1 tablespoon flour
2 tablespoons cold water
Avocado slices
Directions
Rinse the chicken and pat dry.
Sprinkle with salt and pepper.
Melt the butter in a large heavy skillet over medium heat.
Saute the chicken in the butter until pieces are brown on all sides.
Stir in the almonds, raisins, pineapple, cinnamon, cloves and orange juice.
Reduce heat.
Simmer, tightly covered, for 45 minutes.
Blend the flour and cold water together to make a smooth paste.
Remove the chicken from the skillet.
Stir the flour mixture into the pan juices.
Cook until thickened, stirring constantly.
Serve the chicken with rice and the gravy made from the pan juices.
Garnish with avocado slices.
Sprinkle with salt and pepper.
Melt the butter in a large heavy skillet over medium heat.
Saute the chicken in the butter until pieces are brown on all sides.
Stir in the almonds, raisins, pineapple, cinnamon, cloves and orange juice.
Reduce heat.
Simmer, tightly covered, for 45 minutes.
Blend the flour and cold water together to make a smooth paste.
Remove the chicken from the skillet.
Stir the flour mixture into the pan juices.
Cook until thickened, stirring constantly.
Serve the chicken with rice and the gravy made from the pan juices.
Garnish with avocado slices.
