Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mexican fiesta chicken - edited. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Mexican Fiesta Chicken - Edited is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Mexican Fiesta Chicken - Edited is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have mexican fiesta chicken - edited using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mexican Fiesta Chicken - Edited:
- Get 8 oz Tomato Sauce
- Make ready 1 cup Orange juice
- Get 1/2 Onion, diced
- Get 1 lb Chicken, white or dark, cut into bite size pieces
- Prepare 1/2 tsp Each - chili powder & oregano
- Take 1 tbsp Each of onion powder & garlic powder
- Make ready 1 Goya Adobo seasoning, if desired
- Make ready 1/4 tsp Ground cayenne, if desired (spicy)
- Get 2 tsp Corn starch
- Prepare 1 tbsp Hot water
- Prepare 1 Salt & pepper
- Make ready 2 tbsp Olive oil
- Get 1 tsp Minced garlic
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Steps to make Mexican Fiesta Chicken - Edited:
- Cut the chicken into 1" pieces. Season with salt, pepper, and adobo seasoning if desired. Preheat a 12" skillet on medium-high heat, and add enough oil to coat the bottom of the skillet. Brown the chicken (3-4) minutes, flip each piece, and brown 3-4 more minutes. Remove the chicken to a plate covered with paper towels, and let drain.
- On medium high heat, coat the skillet again with oil, and cook the diced onion until it starts to become translucent - (2-4 minutes) then add the minced garlic; cook another 30 seconds.
- Add orange juice and seasonings to the onion. Stir, then add and QUICKLY stir the tomato sauce. NOTE: if you do not quickly stir in the tomato it will bubble and spatter!! Quickly cover the skillet and bring the mix to a boil.
- Reduce heat to medium low/low, and stir the chicken back into the skillet. Cover and summer for 12-15 minutes until chicken is cooked through (no pink).
- Meanwhile, combine hot water and cornstarch, and stir with a fork until no clumps remain. Add to the skillet when the chicken is done to help thicken the sauce, and stir.
- Season with more salt and pepper to taste. Serve over prepared yellow or white rice. Enjoy!
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