Chicken Tequila Sunrise
photo by AZPARZYCH
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs frying chicken, cut up (or your own favorite bone-in chicken pieces)
- 2 onions, thinly sliced
- 3⁄4 cup orange juice
- 1⁄4 cup tequila
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon honey
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1⁄2 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon course ground pepper
directions
- Preheat oven to 425 degrees.
- Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
- Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
- Remove from oven and pour off fat.
- Place onion slices under chicken pieces.
- Combine remaining ingredients and pour over chicken.
- Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.
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Reviews
-
We didn't really like this as much as I thought we would. I used bone-in/skin-on thighs and legs and cooked as directed. I like how the skin got crispy and browned, but the sauce never thickened and with the chicken sitting on the onions, it didn't really soak up any of the sauce in the bottom of the pan. The sauce did have a good flavor (a little too much oregano for us) so we poured it over the chicken, but it was a little watery. Made for PAC Spring 2010.
RECIPE SUBMITTED BY
Cream Puff
Springfield, Illinois
I love to cook! I enjoy trying new recipes, tweaking recipes, and creating my own original recipes. Born and raised on a farm, I began learning how to cook since I was very small. I am a HUGE animal lover! I have a beautiful Dalmatian named Rock, who is my baby and a very good boy. He brings me so much joy!