Prep 20 mins
Cook 0 mins
The sauce from this dish can be used with enchiladas or burritos, just cook down a bit before using. When I made this recipe I added in about 3/4 cup salsa to the sauce when cooking. The sauce from this is just delicious and is low-fat too. This has become one of our favorite chicken dishes, my family loves this! Add in large chunks of zucchini also if desired and if you prefer more heat add in a chopped jalapeno or increase the crushed chili flakes. This can also be made in a crockpot with great results. If you are planning to make more than 6 pieces of chicken then double the sauce recipe. You will love this!
- 1 (14 ounce) can stewed tomatoes (preferably Mexican-style)
- 1⁄2 cup orange juice
- 1⁄2 cup chicken broth
- 1 tablespoon chili powder
- 2 tablespoons fresh lime juice
- 4 fresh garlic cloves (or to taste)
- 2 -3 teaspoons dried oregano
- 1 -2 tablespoon corn syrup (can use brown sugar)
- 1⁄4-1⁄2 teaspoon cumin
- 6 chicken pieces (skin on or off or use just chicken breasts)
- salt and pepper
- oil (for frying)
- 1 large onion (sliced thin or chopped)
- 1⁄2 teaspoon crushed red pepper flakes (or to taste)
- 1 green bell pepper, coarsley chopped
- In a blender puree the stewed tomatoes, orange juice, broth, chili powder, lime juice, garlic cloves, oregano, corn syrup and cumin; set aside.
- In a large skillet (I use my electric frypan for this) heat oil over high heat.
- Season chicken with salt and pepper on all sides.
- Brown in hot oil about 5 minutes on each side.
- Add in sliced onion, chili flakes, and green pepper and the sauce from blender, reduce heat to medium and simmer uncovered until chicken is cooked through, about 40 minutes (turning over once).
- If desired remove the chicken when cooked and simmer the sauce and veggies longer, then just return the chicken to sauce.
- Season with salt and pepper.
- Serve with rice or hot cooked noodles.
I don't like to give star ratings to a recipe if I change anything about it because then I am simply rating my own 'creation'. BUT, I changed this so slightly I don't think that I altered the high quality of this recipe. Because of the sizes available in my market, I used 20 ounces of roasted tomato sauce. I increased the orange juice by, maybe, 2 T. and for my "heat" I used a fire-roasted, seeded, habanero pepper. I used 1 T. of brown sugar. That was plenty. The sauce is simmering on my stove as I write this. My husband and I can't keep our tasting-spoons out of it! I've no doubt that when the final product is finished we will love it. (Providing we don't eat all the sauce before dinner actually takes place!) P.S. If you can find Mexican oregano use it. There is something about it that really adds to the flavor of a tomato based sauce. PPS. I normally don't rate a recipe before it actually makes it to the table and is consumed but this sauce is soooo good. Kittencal, this recipe rocks!!