Ingredients Jump to Instructions ↓

  1. 1 cup chicken broth

  2. 2 (4 ounce) cans chopped green chilies

  3. 2 medium onions, diced

  4. 3 tablespoons butter or margarine

  5. 2 garlic cloves, minced

  6. 1/4 cup packed brown sugar

  7. 1/4 cup orange juice

  8. 1/4 cup ketchup

  9. 2 tablespoons lemon juice CHICKEN NUGGETS:

  10. 1/2 cup cornmeal

  11. 1 tablespoon chili powder

  12. 2 teaspoons ground cumin

  13. 1/4 teaspoon salt

  14. 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces

  15. 3 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. In blender or food processor, combine broth and chilies; cover and precess 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. Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until thickened; keep warm. For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag. Add chicken pieces a few at a time, to bag; shake to coat. Heat oil in skillet; cook chicken for 6-8 minutes or until juices run clear, turning frequently. Serve with sauce. ');


Send feedback