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Sultry Orange Chicken

Yield 2 servings
The spicy heat from the chipotles (found in the ethnic-foods section of your supermarket) will warm you both down to your toes. The chicken goes nicely with couscous or rice and a green vegetable.


  • 2 boneless, skinless chicken-breast halves (about 12 oz total)
  • Salt and pepper
  • 1 teaspoon cumin
  • 1/4 to 1/2 teaspoon chipotles in adobo sauce
  • 1 tablespoon canola oil
  • 1/2 onion, chopped
  • 1/2 cup orange juice
  • 4 oz. jar roasted red peppers (pimentos), drained and chopped

Nutrition Information

  • calories (2 cups) 295
  • fat 12 g
  • satfat 2 g
  • sodium 497 mg
  • cholesterol 94 mg

How to Make It

  1. Prep time: 10 minutes
    Cooking time: About 15 minutes

    Season chicken with salt, pepper, and cumin. Pour chipotles in adobo sauce into a food processor or blender and puree them.

    Heat a medium saute pan over medium-high heat. Add 1 tbsp. oil to pan and add chicken. When browned, about 2 minutes, flip chicken and add onion. Let brown about 3 minutes, then add orange juice. Add chipotles and stir, then add peppers.
    Reduce heat, cover, and let cook 8 to 10 minutes, or until chicken is cooked through. Serve immediately.

    Kid-friendly version: Omit the chipotles and double the recipe.

    How kids can help: Measure ingredients.

    Leftover chipotles will keep in an airtight container in the refrigerator up to 4 months; use to season tacos or burritos.

    (Bonus: With a few tweaks, they make easy family-friendly meals too!)