Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mexican fiesta chicken - edited. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mexican Fiesta Chicken - Edited is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Mexican Fiesta Chicken - Edited is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook mexican fiesta chicken - edited using 13 ingredients and 6 steps. Here is how you can achieve it.
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The ingredients needed to make Mexican Fiesta Chicken - Edited:
- Get 8 oz Tomato Sauce
- Prepare 1 cup Orange juice
- Make ready 1/2 Onion, diced
- Prepare 1 lb Chicken, white or dark, cut into bite size pieces
- Take 1/2 tsp Each - chili powder & oregano
- Make ready 1 tbsp Each of onion powder & garlic powder
- Take 1 Goya Adobo seasoning, if desired
- Get 1/4 tsp Ground cayenne, if desired (spicy)
- Prepare 2 tsp Corn starch
- Take 1 tbsp Hot water
- Get 1 Salt & pepper
- Get 2 tbsp Olive oil
- Make ready 1 tsp Minced garlic
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Instructions 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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