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Nuggets with Chili Sauce

By: Diane Hixon  
"Whenever field editor Diane Hixon serves these crisp golden bites of chicken, her husband is all smiles in Niceville, Florida. 'He prefers them to fast-food versions,' she says."

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What to Drink?

Wine Sparkling wine
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 cup chicken broth
  • 2 (4 ounce) cans chopped green chilies
  • 2 medium onions, diced
  • 3 tablespoons butter or margarine
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/4 cup ketchup
  • 2 tablespoons lemon juice
  • CHICKEN NUGGETS:
  • 1/2 cup cornmeal
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces
  • 3 tablespoons vegetable oil

Directions

  1. In blender or food processor, combine broth and chilies; cover and precess until pureed. Set aside. In a large skillet, saute onions in butter until tender. Stir in the chili powder, cumin, garlic and pureed mixture. Bring to a boil. Reduce heat to low; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until thickened; keep warm.
  3. For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag. Add chicken pieces a few at a time, to bag; shake to coat. Heat oil in skillet; cook chicken for 6-8 minutes or until juices run clear, turning frequently. Serve with sauce.
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