Orange
Chipotle Chicken Recipe
The
citrus in this delicious chicken dish keeps things fresh and lively. We're big
on spice in our house, so sometimes I use two chipotle peppers.
Ingredients
:
1/2
cup plus 2 tablespoons cold water, divided
1/2
cup thawed orange juice concentrate
1/4
cup barbecue sauce
1
chipotle pepper in adobo sauce
1/4
teaspoon salt
1/4
teaspoon garlic powder
6
boneless skinless chicken breast halves (6 ounces each)
1/4
cup chopped red onion
4
teaspoons cornstarch
Grated
orange zest
Place
1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt
and garlic powder in a blender; cover and process until blended.
Place
chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6
minutes.
Quick-release
pressure. A thermometer inserted in chicken should read at least 165°. Remove
chicken from pressure cooker; keep warm.
In
a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth;
gradually stir into pressure cooker. Select saute setting and adjust for low
heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over
chicken; top with orange zest. Freeze option: Place chicken in freezer
containers; top with sauce. Cool and freeze. To use, partially thaw in
refrigerator overnight. Heat through in a covered saucepan, stirring gently and
adding a little water if necessary.