Mexican Orange Chicken

Name: Mexican Orange Chicken
Ingredients: 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

10 ingredients

8 steps

Ingredients

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

Directions

1

Preheat an oven to 400 degrees F (200 degrees C).
2

Grease a 9x12-inch baking dish with a cover.
3

Place the chicken drumsticks and thighs in the prepared baking dish, and sprinkle with salt and pepper.
4

Evenly distribute the ham, pineapple chunks, bacon, and raisins over the chicken.
5

Stir together the orange juice and chicken bouillon granules in a bowl, and pour the mixture over the top of the dish.
6

Dot the top evenly with chunks of butter.
7

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.
8

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.