Chicken Alejandro *
Chicken Alejandro * recipe
Yield
4 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
thinly sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
margarine
or butter |
|
| 1 | cup |
salsa
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
| 1 | each |
bay leaves
half of |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 2 | teaspoons |
cornstarch
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | small |
oranges
peeled, sections |
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
thinly sliced |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
margarine
or butter |
|
| 237 | ml |
salsa
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves, ground
|
|
| 1 | each |
bay leaves
half of |
*
|
| 4 | each |
chicken breast halves, boneless, skinless
boneless |
|
| 1E+1 | ml |
cornstarch
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | small |
oranges
peeled, sections |
|
| 1 | x |
rice
|
*
|
Directions
In a large skillet, over medium heat, cook onion and garlic in margarine until tender.
Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken.
Cover and simmer for 30 minutes.
Remove chicken to heated platter; keep warm.
In a small bowl, dissolve cornstarch in tomato sauce; stir into skillet.
Cook, stirring constantly until the mix thickens and begins to boil.
Add orange sections; heat through.
Discard bay leaf.
Serve chicken over rice with the sauce over all.
