- May 1, 2007
- 10,078
- 40
I thought it might be nice to have a place to post chili recipes so if a mod would make us a Chili forum along with beef, pork, chicken etc. it would be nice...
Chili Orange Chicken
2 pounds boneless chicken thighs skinned
1 small onion finely chopped
2 cloves garlic minced or pressed
2 teaspoons orange peel grated
1 tablespoon ground dried New Mexico or California chiles
1 tablespoon unsweetened cocoa
½ teaspoon sugar
½ teaspoon cinnamon
1 teaspoon ground cumin
⅓ cup orange juice
¼ cup cream sherry
1 ½ tablespoon cornstarch blended with
2 tablespoons cold water
salt
orange slices
[font="]Rinse chicken, pat dry, and cut into 1 ½inch chunks. In a 3 quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices. [/font]
Chili Orange Chicken
2 pounds boneless chicken thighs skinned
1 small onion finely chopped
2 cloves garlic minced or pressed
2 teaspoons orange peel grated
1 tablespoon ground dried New Mexico or California chiles
1 tablespoon unsweetened cocoa
½ teaspoon sugar
½ teaspoon cinnamon
1 teaspoon ground cumin
⅓ cup orange juice
¼ cup cream sherry
1 ½ tablespoon cornstarch blended with
2 tablespoons cold water
salt
orange slices
[font="]Rinse chicken, pat dry, and cut into 1 ½inch chunks. In a 3 quart or larger electric slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamon, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours). Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt; garnish with orange slices. [/font]
