Crock Pot Mexican Orange Chicken Pollo Con Naranja Recipes

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

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!

Provided by lecole54

Categories Chicken

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) image

Steps:

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!

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

CROCK POT ORANGE CHICKEN

After not finding anything in terms of crock pot orange chicken on Zaar, I found this recipe at About.com, then made a couple of changes to suit my family's appetite and tastes. This produces a very strong, tangy sauce, which may be to some people's tastes and not quite to others. Give it a whirl and see if it's for you!

Provided by Torricus

Categories Chicken Breast

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 10

Crock Pot Orange Chicken image

Steps:

Cut chicken breasts into bite-size pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
Serve with rice.

Nutrition Facts : Calories 349.7, Fat 5.1, SaturatedFat 1, Cholesterol 100.7, Sodium 998.7, Carbohydrate 40.6, Fiber 1.4, Sugar 30.9, Protein 36.3

Ingredients

8 boneless skinless chicken breasts (defrosted)
1/3 cup all-purpose flour
2/3 cup orange marmalade
1/2 cup mustard
1/2 cup ketchup
2 tablespoons rice wine vinegar (I used regular wine vinegar)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon finely grated fresh ginger (I used ground ginger from a jar)
3 chopped scallions (I used chives)

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Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks (or for even faster shredding) a hand mixer.

Crock Pot Mexican Orange Chicken Pollo Con Naranja Recipes

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

CROCK POT ORANGE CHICKEN

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