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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a large skillet, over medium heat, cook onion and garlic in
margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and
bay leaf; add chicken. Cover and simmer for 30 minutes. Remove
chicken to heated platter; keep warm. In a small bowl, dissolve
cornstarch in tomato sauce; stire into skillet. Cook, stirring
constantly until the mix thickens and begins to boil. Add orange
sections; heat through. Discard bay leaf. Serve chicken over rice
with the sauce over all.
Ingredients:
1/2 Cup(s) Onions; thinnly sliced
1 Garlic clove; minced
1 Tablespoon(s) Margarine or butter
1 Cup(s) Medium salsa
1/2 Teaspoon(s) Tomatoes; Finely Chopped
1/4 Teaspoon(s) Orange; peeled,sections
1/8 Teaspoon(s) Cloves; ground
1/2 Bay leaf
4 Rice; instant
2 Teaspoon(s) Cornstarch
8 Ounce(s) Cottage cheese sm curd |
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