SLOW-COOKED ORANGE CHIPOTLE CHICKEN
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
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
PRESSURE-COOKER ORANGE CHIPOTLE CHICKEN
The citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place 1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt and garlic powder in a blender; cover and process until blended., Place chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken from pressure cooker; keep warm., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over chicken; top with orange zest. Freeze option: Place chicken in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
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 RISOTTO IN RICE COOKER OR STOVE TOP
The creamy rice is flavored with fresh orange juice and zest. The smokey chipotle in adobo complements the orange. Saffron giving this a beautiful color. The cheese adds to the creaminess and saltiness so take care when seasoning.
Provided by Rita1652
Categories White Rice
Time 1h10m
Yield 3 cups, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Rice Cooker:.
- Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one which should be 1 hour.
- Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
- Stove Top:.
- Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.
SMOKEY CHIPOTLE ORANGE BARBECUE SAUCE
I came up with this delicious barbecue sauce trying to keep in mind what I could have on hand in the pantry or in the freezer in a pinch. Use this as a finishing sauce (not a marinade) during the last 7-10 minutes if grilling or the last 30 minutes if cooking in the oven.
Provided by Karens Krazy Kitchen
Categories Chicken
Time 45m
Yield 2 1/2 cups, 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and puree in a food processor and blend until smooth. Bring to a boil in a tall saucepan, drop to a low simmer and cook, stirring often, until thick, about 30 minutes.
- Two chipotle make this lightly smokey and spicy. Use more if you like things spicy! Freeze the left over chipotle from the can in a covered ice cube tray or pressed flat in freezer safe plastic wrap for future use.
- Freeze the left over fresh ginger washed, air dried, not peeled and cut into one inch pieces. When you need 2 tsps, just take out an inch, let it defrost in a small bowl and squeeze out the juice. Fantastic!
- This is enough to cover one whole chicken or 2 baby back ribs with some sauce left over for those who want a little more -- .
ORANGE RISOTTO WITH FONTINA CHEESE
Make and share this Orange Risotto With Fontina Cheese recipe from Food.com.
Provided by iris5555
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large frying pan over medium heat.
- Add onion and saute until softened, about 5 minutes.
- Add the rice and stir until the grains are coated, about 2 minutes.
- Pour in the wine and stir until the liquid has evaporated.
- Begin stirring in the broth, 1/2 cup at a time.
- Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
- **Add the Fontina 5 minutes BEFORE the rice is cooked.
- Season with salt and white pepper and add the orange juice and zest.
- Stir well and serve.
Nutrition Facts : Calories 525.3, Fat 20.8, SaturatedFat 12.3, Cholesterol 57.9, Sodium 1037, Carbohydrate 64, Fiber 4.4, Sugar 1.8, Protein 16.2
ORANGE-CHIPOTLE CHICKEN
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
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.
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