Fiesta Chickenchicken, mexican 8 oz tomato sauce 1/2 cup orange juice 1/2 cup onion; finely chopped 1/2 teaspoon oregano; crushed 1/2 teaspoon chili powder 1 clove garlic; minced 12 oz chicken breast halves; cut into 1 pieces 2 teaspoon cornstarch 1 tablespoon water 1/4 cup snipped parsley 3 cup rice; cooked, hot In a large skillet combine tomato sauce, orange juice, onion, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling: reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. |
