Print Recipe

Chili-Orange Chicken


  • 2 pounds boneless chicken thighs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons grated orange peel
  • 1 tablespoon dried and ground chiles
  • 1 tablespoon cocoa
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup orange juice
  • 1/4 cup cream sherry
  • Salt
  • Orange slices
  • Xanthan gum or other thickener


  1. Rinse chicken, pat dry, and cut into 1 1/2-inch chunks.
  2. In a 3-quart or larger slow cooker, combine chicken, onion, garlic, orange peel, chiles, cocoa, sugar, cinnamo, and cumin; mix lightly. Pour in orange juice and sherry. Cover and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).
  3. Skim and discard fat from cooking liquid, if necessary; then blend in xanthan gum or other thickener. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
  4. Season to taste with salt; garnish with orange slices.

Makes 6 servings.

Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19 mg Sodium; 0 mg Cholesterol

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.