Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mexican fiesta chicken - edited. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mexican Fiesta Chicken - Edited is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mexican Fiesta Chicken - Edited is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have mexican fiesta chicken - edited using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mexican Fiesta Chicken - Edited:

1. Make ready 8 oz Tomato Sauce
2. Prepare 1 cup Orange juice
3. Prepare 1/2 Onion, diced
4. Take 1 lb Chicken, white or dark, cut into bite size pieces
5. Take 1/2 tsp Each - chili powder & oregano
6. Make ready 1 tbsp Each of onion powder & garlic powder
7. Prepare 1 Goya Adobo seasoning, if desired
8. Take 1/4 tsp Ground cayenne, if desired (spicy)
9. Take 2 tsp Corn starch
10. Get 1 tbsp Hot water
11. Take 1 Salt & pepper
12. Prepare 2 tbsp Olive oil
13. Make ready 1 tsp Minced garlic

Instructions to make Mexican Fiesta Chicken - Edited:

1. Cut the chicken into 1" pieces. Season with salt, pepper, and adobo seasoning if desired. Preheat a 12" skillet on medium-high heat, and add enough oil to coat the bottom of the skillet. Brown the chicken (3-4) minutes, flip each piece, and brown 3-4 more minutes. Remove the chicken to a plate covered with paper towels, and let drain.
2. On medium high heat, coat the skillet again with oil, and cook the diced onion until it starts to become translucent - (2-4 minutes) then add the minced garlic; cook another 30 seconds.
3. Add orange juice and seasonings to the onion. Stir, then add and QUICKLY stir the tomato sauce. NOTE: if you do not quickly stir in the tomato it will bubble and spatter!! Quickly cover the skillet and bring the mix to a boil.
4. Reduce heat to medium low/low, and stir the chicken back into the skillet. Cover and summer for 12-15 minutes until chicken is cooked through (no pink).
5. Meanwhile, combine hot water and cornstarch, and stir with a fork until no clumps remain. Add to the skillet when the chicken is done to help thicken the sauce, and stir.
6. Season with more salt and pepper to taste. Serve over prepared yellow or white rice. Enjoy!

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