Best Whiskey Orange Chipotle Chicken Tighs Drums Recipes

SLOW-COOKED ORANGE CHIPOTLE CHICKEN

Slow-Cooked Orange Chipotle Chicken image

Even though this chicken dish cooks for hours, the citrus keeps things fresh. We're big on spice, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
3 tablespoons cold water
Grated orange zest

Steps:

Place first five ingredients in a blender; cover and process until blended., Place chicken and onion in a 3-qt. slow cooker; top with juice mixture. Cook, covered, on low until a thermometer inserted in chicken reads at least 165°, 4-5 hours., Remove chicken from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Spoon over chicken; top with orange zest.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

ORANGE-CHIPOTLE CHICKEN

Orange-Chipotle Chicken image

Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
Dash pepper
1/4 cup chicken broth
3 tablespoons orange marmalade
1-1/2 teaspoons canola oil
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons minced chipotle pepper in adobo sauce
1-1/2 teaspoons honey
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.