Mexican

South of the Border Drunken Chicken is for Dinner.

South of the Border Drunken Chicken takes 15 minutes to prepare.

South of the Border Drunken Chicken takes 75 minutes to cook.

South of the Border Drunken Chicken makes 4 servings.

The ingredients for South of the Border Drunken Chicken are:

Whole Roasting Chicken cut up
2C. Orange Juice
1 Lg. Orange
2 Tblsp. Honey
2 oz. Good Tequila
1/2C. Chopped Onion
4-5 Garlic Cloves chopped
2 Tblsp. Dried Cilantro/or 4-5 Sprigs Fresh Cilantro
2 Tblsp Cornstarch
4C chopped fresh kale
Salt
Pepper
2 Tblsp. Dried Parsley/or 4-5 Sprigs Fresh Parsley
2 Tblsp. Olive Oil

Here is how you make South of the Border Drunken Chicken:

In heated large frying pan pour 2 Tblsp. olive oil, cut up chicken skinside down and brown. Cut up onion, garlic, cilantro & parsley and spread on top of browning chicken. In separate bowl, mix orange juice, 1 oz tequila, corn starch and honey. Whisk well and pour over chicken. Flip chicken pieces so boneside is down/skinside is up and place in pre-heated oven for 1 hour at 350 degrees. Remove from oven and take chicken out of pan. Add remaining 1 oz (or shot) tequila and the juice and meat from one large orange to sauce. Add 4 cups kale to sauce an cook on med low heat until kale is bright green in color. Salt & Pepper to taste. Serve chicken on bed of kale pouring some of the orange sauce over the top.Number of Servings: 4Recipe submitted by SparkPeople user MICKEYDO.

The nutritional information for South of the Border Drunken Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 464.9

• Total Fat: 12.9 g
• Cholesterol: 135.9 mg
• Sodium: 742.8 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 2.3 g
• Protein: 44.7 g

South of the Border Drunken Chicken is Mexican cuisine.

The dietary needs meet for South of the Border Drunken Chicken is Low Fat