Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 5 |
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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! 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:
1. Set crock pot to high.
2. Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
3. Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
4. Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
5. Great served over rice!
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