 | | Directions | FOR CHILI SAUCE:- In large skillet sauté onions in butter until tender. Stir in chili powder, cumin, garlic; stir to combine. Stir in chicken broth and chopped green chilies.
- Bring to a boil; reduce heat to low, simmer, uncovered for 20 minutes; stirring occasionally.
- Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until slightly thickened. Keep warm (on low).
FOR NUGGETS:- Combine cornmeal, cumin and chili powder in a large plastic resealable bag or bowl. Add chicken pieces; shake or stir to evenly coat.
- Heat oil on medium high heat in skillet. Cook chicken pieces 6-8 minutes, turning once or twice.
- Serve with chili sauce.
|
|
|
Prep Time: 25 minutes
Cook Time: 35 minutes
Container: 2 large skillets
Servings: 6
|  | | Ingredients | | - | | FOR SAUCE: |
| - | | 1 cup chicken broth |
| - | | 2 cans (4 oz. each) chopped green chilies |
| - | | 1 onion - diced |
| - | | 3 tablespoons butter or margarine |
| - | | 1 tablespoon chili powder |
| - | | 2 teaspoons cumin - ground |
| - | | 2 garlic cloves |
| - | | 1/4 cup orange juice |
| - | | 1/4 cup brown sugar - packed |
| - | | 1/4 cup ketchup |
| - | | 2 tablespoons lemon juice |
| | |
| - | | NUGGETS: |
| - | | 1/2 cup cornmeal |
| - | | 2 teaspoons cumin - ground |
| - | | 1 tablespoon chili powder |
| - | | 1 1/2 pounds chicken breasts - boneless, skinless; cut into 1" cubes |
| - | | 3 tablespoons vegetable oil |
| |
| |
