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Category: Hot
Prep Time: Cook Time: Total Time:
1/2 cup cornmeal
1 tbsp chili powder
2 tsp ground cumin
Salt and pepper
4 boneless, skinless chicken breasts, cut into 1 inch cubes
3 tbsp oil
Spicy Adobado Sauce, recipe follows
Combine first 3 ingredients and dredge chicken into mixture, tossing to coat well.
In a skillet, heat oil and add chicken. Cook, stirring frequently for 5-6 minutes or until chicken is browned on all sides.
Spicy Adobado Sauce
2 (4 oz) cans chopped mild chili peppers
1 cup chicken broth
3 tbsp butter
2 medium onions, diced
2 tbsp ground cumin
2 tsp chili powder
2 garlic cloves, minced
1/4 cup firmly packed light brown sugar
1/4 cup orange juice
1/4 cup ketchup
2 tbsp lemon Juice
In a blender or food processor, puree the peppers. Combine the chili puree with the chicken broth and set aside.
In a large skillet, melt the butter over medium heat. Add onions and cook for 15 minutes. Stir frequently. Blend in the cumin, chili power, and garlic. Then stir in the chili puree and chicken broth mixture. Reduce heat to medium-low and cook for 20 minutes stirring frequently.
Combine brown sugar, orange juice, ketchup and lemon juice. Stir into the chili mixture and continue cooking for another 15 minutes stirring occasionally. When done the sauce should be the consistency of a thick puree. Cool slightly and serve with Cornmeal Chicken Nuggets warm or at room temperature.
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CORNMEAL CHICKEN NUGGETS WITH SPICY ADOBADO SAUCE
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Category: Hot
Prep Time: Cook Time: Total Time:
1/2 cup cornmeal
1 tbsp chili powder
2 tsp ground cumin
Salt and pepper
4 boneless, skinless chicken breasts, cut into 1 inch cubes
3 tbsp oil
Spicy Adobado Sauce, recipe follows
Combine first 3 ingredients and dredge chicken into mixture, tossing to coat well.
In a skillet, heat oil and add chicken. Cook, stirring frequently for 5-6 minutes or until chicken is browned on all sides.
Spicy Adobado Sauce
2 (4 oz) cans chopped mild chili peppers
1 cup chicken broth
3 tbsp butter
2 medium onions, diced
2 tbsp ground cumin
2 tsp chili powder
2 garlic cloves, minced
1/4 cup firmly packed light brown sugar
1/4 cup orange juice
1/4 cup ketchup
2 tbsp lemon Juice
In a blender or food processor, puree the peppers. Combine the chili puree with the chicken broth and set aside.
In a large skillet, melt the butter over medium heat. Add onions and cook for 15 minutes. Stir frequently. Blend in the cumin, chili power, and garlic. Then stir in the chili puree and chicken broth mixture. Reduce heat to medium-low and cook for 20 minutes stirring frequently.
Combine brown sugar, orange juice, ketchup and lemon juice. Stir into the chili mixture and continue cooking for another 15 minutes stirring occasionally. When done the sauce should be the consistency of a thick puree. Cool slightly and serve with Cornmeal Chicken Nuggets warm or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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