Wednesday, September 16, 2009

Tangy Citrus Chicken

My favorite poultry (or meat, if you can call it that) is chicken - and this recipe is easy, quick, and sure to please even the finickiest of eaters.

And the best part of this - it's all done in the crock-pot!

salt & pepper
3-4 lbs. bone in chicken (drummies and thighs are my favorites to use)
1 1/2 C. orange juice
1/4 C. soy sauce
zest of 1 large orange
2 T. lemon juice concentrate
3 T. parsley

1 C. water
4 T. cornstarch
(add to a large jar, screw the lid tight, shake to combine)

Season the chicken with salt and pepper. Add all other ingredients to crockpot, stir with fork to combine. Add chicken and cook over low for 6 hours. Chicken is done when meat is tender and juices run clear.

Pour the juices into a large, deep skillet, and add cornstarch blend. Cook over medium-low until the mixture thickens. Add chicken back to the sauce, heat for 3-5 more minutes, spooning sauce over chicken.

Serve over rice (white or fried)
Yields = 6-10 servings

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