Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.

The knockout pair of orange zest and chipotle gives a superb, citrusy heat to chicken or pork destined for quesadillas. If you don't have any dried chipotles on hand, adobo-packed peppers are a great substitute.

1 pound chicken breast or center-cut pork loin
coarse salt and freshly ground pepper, to taste
1 tablespoon canola oil
1 Spanish onion, chopped
1 dried chipotle pepper, or to taste
1 orange, juice and zest of
2 cups chicken stock, homemade or low-sodium canned
1 tablespoon white wine vinegar
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon fresh thyme or dried leaves
Season chicken or pork with salt and pepper.
In a saute pan over medium-high heat, heat oil. When oil is hot, add chicken or pork, and brown on all sides. Place meat in crock pot.
Add onions, dried chipotle, orange juice and zest, stock, vinegar, honey, thyme, and cumin to crock pot. Cover and cook over low heat until chicken or pork is tender, about 3-4 hours.
Remove pork or chicken from crock pot, let cool. Shred, and return to crock pot. Cover and cook on high until liquid has reduced to a thick sauce, for an additional 20 to 30 minutes.
Pamela Chester, CDKitchen Staff
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Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.

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