Monday, June 21, 2010

Chili-Orange Chicken

I found this recipe in a Woman's day magazine and tried it. It turned out fantastic. With the left overs we are actually going to be shredding the chicken and making enchiladas from them. The only difference we did, in order to make the recipe our own, was to add minced chipotles to the dish.

3/4 cup mild enchilada sauce
1/4 cup barbecue sauce (I used a bbq sauce that had honey in it, any brand)
2 tbsp salt free chili powder
2 tsp ground cumin
4 bone-in chicken breasts
1 chipotle pepper, minced
3 tbsp orange marmalade
2 tsp grated orange zest

Mix enchilada sauce and barbecue sauce in a 6-quart or larger slow cooker. mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker along with the minced chipotle pepper and turn the chicken to coat with the sauce. cover and cook on high 3 to 4 hours or on low 5 to 7 hours until chicken is cooked through. Turn off cooker. Remove chicken to a serving platter. Stir marmalade into sauce until blended. Stir in the grated orange zest. Pour over the chicken.

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