Recipe by l'ecole
My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!
Top Review by rachel2c129
Great! I was really surprised by how well my family liked this meal. I had everything I needed for it on hand, so we tried it out and we all loved it! I cut back a little on the hot spices (as my 1 & 2 your olds can't handle that kind of heat). Thanks a lot!
- 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 See How It's Made
- 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!