MEXICAN ORANGE CHICKEN
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!
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!
