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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Whenever field editor Diane Hixon serves these crisp golden bites of chicken, her husband is all smiles in Niceville, Florida. He prefers them to fast-food versions, she says. Ingredients:
1 cup chicken broth |
2 cans (4 ounces each) chopped green chilies |
2 medium onions, finely chopped |
3 tablespoons butter |
1 tablespoon chili powder |
2 teaspoons ground cumin |
2 garlic cloves, minced |
1/4 cup packed brown sugar |
1/4 cup orange juice |
1/4 cup ketchup |
2 tablespoons lemon juice |
chicken nuggets: |
1/2 cup cornmeal |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/4 teaspoon salt |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
3 tablespoons canola oil |
Directions:
1. In blender, combine broth and chilies; cover and process until pureed. Set aside. In a large skillet, saute onions in butter until tender. Stir in the chili powder, cumin, garlic and pureed mixture. Bring to a boil. Reduce heat to low; simmer, uncovered, for 20 minutes, stirring occasionally.
2. Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until thickened; keep warm.
3. For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag. Add chicken, a few at a time, and shake to coat.
4. Heat oil in a large skillet; cook chicken for 6-8 minutes or until juices run clear, turning frequently. Serve with sauce. Yield: 4 servings.
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