mexican orange chicken

Ingredients

• Servings: 8
• 8 chicken drumsticks
• 8 chicken thighs
• salt and black pepper to taste
• 1 1/2 cups cubed cooked ham
• 1 1/2 cups canned pineapple chunks
• 1 (12 ounce) package bacon slices, cut into 2 inch pieces
• 1/2 cup raisins (optional)
• 8 cups freshly squeezed orange juice
• 1/4 cup chicken bouillon granules
• 1/4 cup butter, cut into small chunks

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat an oven to 400 degrees f (200 degrees c). grease a 9x12-inch baking dish with a cover.
• place the chicken drumsticks and thighs in the prepared baking dish, and sprinkle with salt and pepper. evenly distribute the ham, pineapple chunks, bacon, and raisins over the chicken.
• stir together the orange juice and chicken bouillon granules in a bowl, and pour the mixture over the top of the dish. dot the top evenly with chunks of butter.
• cover, and bake in the preheated oven until the chicken is very tender and the sauce has started to reduce, about 1 1/2 hours. uncover, baste the chicken pieces with the juices in the bottom of the pan, and return to the oven until the chicken is golden, about 30 more minutes.