Mexican Fiesta Chicken - Edited
- 8 oz Tomato Sauce
- 1 cup Orange juice
- 1/2 Onion, diced
- 1 lb Chicken, white or dark, cut into bite size pieces
- 1/2 tsp Each - chili powder & oregano
- 1 tbsp Each of onion powder & garlic powder
- 1 Goya Adobo seasoning, if desired
- 1/4 tsp Ground cayenne, if desired (spicy)
- 2 tsp Corn starch
- 1 tbsp Hot water
- 1 Salt & pepper
- 2 tbsp Olive oil
- 1 tsp Minced garlic
- Cut the chicken into 1" pieces.
- Season with salt, pepper, and adobo seasoning if desired.
- Preheat a 12" skillet on medium-high heat, and add enough oil to coat the bottom of the skillet.
- Brown the chicken (3-4) minutes, flip each piece, and brown 3-4 more minutes.
- Remove the chicken to a plate covered with paper towels, and let drain.
- On medium high heat, coat the skillet again with oil, and cook the diced onion until it starts to become translucent (2-4 minutes) then add the minced garlic; cook another 30 seconds.
- Add orange juice and seasonings to the onion.
- Stir, then add and QUICKLY stir the tomato sauce.
- NOTE: if you do not quickly stir in the tomato it will bubble and spatter!!
- Quickly cover the skillet and bring the mix to a boil.
- Reduce heat to medium low/low, and stir the chicken back into the skillet.
- Cover and summer for 12-15 minutes until chicken is cooked through (no pink).
- Meanwhile, combine hot water and cornstarch, and stir with a fork until no clumps remain.
- Add to the skillet when the chicken is done to help thicken the sauce, and stir.
- Season with more salt and pepper to taste.
- Serve over prepared yellow or white rice.
- Enjoy!
tomato sauce, orange juice, onion, chicken, oregano, onion, ground cayenne, starch, water, salt, olive oil, garlic
Taken from cookpad.com/us/recipes/344472-mexican-fiesta-chicken-edited (may not work)