For this traditional Mexican recipe, use boneless chicken breasts to cut cooking time in half.
Ingredients:
1 1/2-2 pounds boneless chicken breasts, cut into 2- or 3-inch pieces
1 1/2 teaspoons salt
1/2 cup flour
1 1/2 -2 cups vegetable oil for frying
3/4 cup orange juice
1/4 teaspoon chile or cayenne pepper powder
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 cup raisins
1/3 cup chopped blanched almonds
Preparation: Preheat oven to 350°F. Season the chicken with salt and dust lightly with flour. Heat the oil in a large skillet and fry the chicken pieces on each side for 1 to 2 minutes or until lightly browned. Drain the chicken and transfer to an ungreased baking dish.
Drizzle the orange juice over the browned chicken pieces. Combine the chile (or cayenne pepper), cinnamon, and cloves and sprinkle the powdered mixture evenly over the chicken. Top with raisins and almonds.
Bake uncovered at 350°F for 15 to 20 minutes, basting the chicken with the juice at least 2 to 3 times. Serve with warm corn tortillas. Makes 4 servings.
