- 1 cup chicken broth
- 2 (4 ounce) cans chopped green chilies
- 2 medium onions, diced
- 3 tablespoons butter or margarine
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1/4 cup packed brown sugar
- 1/4 cup orange juice
- 1/4 cup ketchup
- 2 tablespoons lemon juice
- CHICKEN NUGGETS:
- 1/2 cup cornmeal
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces
- 3 tablespoons vegetable oil
- In blender or food processor, combine broth and chilies; cover and precess until pureed. Set aside. In a large skillet, saute onions in butter until tender. Stir in the chili powder, cumin, garlic and pureed mixture. Bring to a boil. Reduce heat to low; simmer, uncovered, for 20 minutes, stirring occasionally.
- Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until thickened; keep warm.
- For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag. Add chicken pieces a few at a time, to bag; shake to coat. Heat oil in skillet; cook chicken for 6-8 minutes or until juices run clear, turning frequently. Serve with sauce.