Ingredients:
1 (14 ounce) cans stewed tomatoes ( preferably Mexican-style)
1/2 cup orange juice
1/2 cup chicken broth
1 tablespoon chili powder
2 tablespoons fresh lime juice
4 fresh garlic cloves ( or to taste)
2 -3 teaspoons dried oregano
1 -2 tablespoon corn syrup ( can use brown sugar)
1/4-1/2 teaspoon cumin
6 chicken pieces ( skin on or off or use just chicken breasts)
salt and pepper
oil ( for frying)
1 large onions ( sliced thin or chopped)
1/2 teaspoon crushed red pepper flakes ( or to taste)
1 green bell peppers, coarsley chopped
Directions:
In a blender puree the stewed tomatoes, orange juice, broth, chili powder, lime juice, garlic cloves, oregano, corn syrup and cumin; set aside.
In a large skillet (I use my electric frypan for this) heat oil over high heat.
Season chicken with salt and pepper on all sides.
Brown in hot oil about 5 minutes on each side.
Add in sliced onion, chili flakes, and green pepper and the sauce from blender, reduce heat to medium and simmer uncovered until chicken is cooked through, about 40 minutes (turning over once).
If desired remove the chicken when cooked and simmer the sauce and veggies longer, then just return the chicken to sauce.
Season with salt and pepper.
Serve with rice or hot cooked noodles.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.