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

1. Cut the chicken into 1" pieces.
2. Season with salt, pepper, and adobo seasoning if desired.
3. Preheat a 12" skillet on medium-high heat, and add enough oil to coat the bottom of the skillet.
4. Brown the chicken (3-4) minutes, flip each piece, and brown 3-4 more minutes.
5. Remove the chicken to a plate covered with paper towels, and let drain.
6. 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.
7. Add orange juice and seasonings to the onion.
8. Stir, then add and QUICKLY stir the tomato sauce.
9. NOTE: if you do not quickly stir in the tomato it will bubble and spatter!!
10. Quickly cover the skillet and bring the mix to a boil.
11. Reduce heat to medium low/low, and stir the chicken back into the skillet.
12. Cover and summer for 12-15 minutes until chicken is cooked through (no pink).
13. Meanwhile, combine hot water and cornstarch, and stir with a fork until no clumps remain.
14. Add to the skillet when the chicken is done to help thicken the sauce, and stir.
15. Season with more salt and pepper to taste.
16. Serve over prepared yellow or white rice.
17. 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)