Crock-Pot Mexican Orange Chicken (Pollo Con Naranja)
- Ready In:
- 6hrs 15mins
- Ingredients:
- 10
- Serves:
-
4-5
ingredients
- 1 (6 ounce) can frozen orange juice concentrate
- 2 garlic cloves
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon cayenne
- 1 small jalapeno, seeded and diced
- 1 teaspoon salt
- 1 1⁄2 - 2 lbs chicken breasts, skinned (I substituted thighs)
- 1⁄2 cup onion, cut in strips
- 8 small red potatoes, scrubbed and cut in quarters
directions
- Set crock pot to high.
- Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
- Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
- Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
- Great served over rice!
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Reviews
-
Made this to have when several friends were here for dinner, friends who do enjoy a south-of-the-border twist to meals! I did cut back on the jalapeno a bit, & used a little less cayenne than suggested, but other than that, I followed the recipe & we had a great meal! I particularly enjoyed the orange flavor here! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.