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Chili-Orange Chicken Recipe

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This recipe for Chili-Orange Chicken, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup mild enchilada sauce
1/4 cup Sweet Baby Ray's Honey Chipotle barbeque sauce
1 Tablespoon salt-free chili powder
1 teaspoon ground cumin
4 bone-in chicken breasts (about 2 -3/4 lb), skin removed
3 Tablespoons orange marmalade
1/2 cup chopped cilantro
2 teaspoons grated orange zest

Directions:
Directions:
Mix enchilada sauce and barbeque sauce in a 6-quart or larger slow cooker. Mix chili powder and cumin in a small cup. Rub all over chicken. Put chicken in slow cooker and turn to coat with sauce. Cover and cook on high 3 - 4 hours or on low 5 - 7 hours until chicken is cooked through. Turn off cooker. Remove chicken to a serving platter. Stir marmalade into sauce until blended. Stir in cilantro and orange zest, then pour over chicken.

Note: If you want to spice things up, add 1/4 teaspoon or more crushed chipotle chile pepper to the sauce in the first step.

 

 

 

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