South of the Border Drunken Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Whole Roasting Chicken cut up2C. Orange Juice1 Lg. Orange2 Tblsp. Honey2 oz. Good Tequila1/2C. Chopped Onion4-5 Garlic Cloves chopped2 Tblsp. Dried Cilantro/or 4-5 Sprigs Fresh Cilantro2 Tblsp Cornstarch4C chopped fresh kaleSaltPepper2 Tblsp. Dried Parsley/or 4-5 Sprigs Fresh Parsley2 Tblsp. Olive Oil
In heated large frying pan pour 2 Tblsp. olive oil, cut up chicken skinside down and brown. Cut up onion, garlic, cilantro & parsley and spread on top of browning chicken.
In separate bowl, mix orange juice, 1 oz tequila, corn starch and honey. Whisk well and pour over chicken. Flip chicken pieces so boneside is down/skinside is up and place in pre-heated oven for 1 hour at 350 degrees. Remove from oven and take chicken out of pan. Add remaining 1 oz (or shot) tequila and the juice and meat from one large orange to sauce. Add 4 cups kale to sauce an cook on med low heat until kale is bright green in color. Salt & Pepper to taste. Serve chicken on bed of kale pouring some of the orange sauce over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user MICKEYDO.
In separate bowl, mix orange juice, 1 oz tequila, corn starch and honey. Whisk well and pour over chicken. Flip chicken pieces so boneside is down/skinside is up and place in pre-heated oven for 1 hour at 350 degrees. Remove from oven and take chicken out of pan. Add remaining 1 oz (or shot) tequila and the juice and meat from one large orange to sauce. Add 4 cups kale to sauce an cook on med low heat until kale is bright green in color. Salt & Pepper to taste. Serve chicken on bed of kale pouring some of the orange sauce over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user MICKEYDO.
Nutritional Info Amount Per Serving
- Calories: 464.9
- Total Fat: 12.9 g
- Cholesterol: 135.9 mg
- Sodium: 742.8 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 2.3 g
- Protein: 44.7 g
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