Although this traditional Mexican recipe would ordinarily use bone-chicken, our version uses boneless breasts to cut cooking time in half. Serve with warm corn tortillas.
1 1/2 to 2 lb. skinless, boneless chicken breasts, cut into 2- or 3-inch pieces
1 1/2 tsp. salt
1/2 cup flour
1 1/2 to 2 cups vegetable oil, for frying
3/4 cup orange juice
1/2 tsp. cinnamon
1/4 tsp. cayenne or other chile powder
1/8 tsp. ground cloves
1/4 cup raisins
1/3 cup chopped blanched almonds
1. Preheat the oven to 350°F.
2. Season chicken with salt and dust lightly with flour. In a large skillet, heat the oil. Add chicken pieces and cook until lightly browned all over, 1 to 2 minutes per side. Drain the chicken and transfer to an ungreased baking dish.
3. Drizzle orange juice over chicken. In a small bowl, combine cinnamon, chile powder, and cloves. Sprinkle evenly over the chicken. Top with raisins and almonds.
4. Bake uncovered for 15 to 20 minutes, basting chicken with the juices 2 to 3 times.