CHICKEN A LA ORANGE
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
Provided by SKEHLER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
- Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g
CHICKEN NARANJA
When I first started freezer cooking or Once A Month Cooking, this is one of the first recipes I tried. NOTE: Instead of baking, you can slow cook in crockpot...I usually do! This chicken is marinated in it's sauce as it defrosts and I would recommend if you are making it the same day to let it marinate for that extra flavor. It's slightly sweet, tangy and savory at the same time. I served it over egg noodles but it would be delicious over rice as well. I ended up thickening the sauce slightly with cornstarch, however this isn't necessary.
Provided by Sea Sun @Seasun
Categories Chicken
Number Of Ingredients 9
Steps:
- If freezing, place the chicken, ginger and celery in a labeled 1 gallon freezer bag. Mix the orange juice, soy sauce, brown sugar, cornstarch, and water in a small bowl and pour over ingredients.
- If frozen,thaw the ingredients in the fridge over night. Preheat oven to 350 degrees. Bake uncovered for an hour.
- Cook rice according to package directions. Serve chicken over cooked rice.
JERK CHICKEN WITH PICKLED BANANAS
At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from Shaun Lewis, a Jamaican cook I worked with during my time as a summer camp chef, is the best I've ever tasted, delivering a quietly thrilling, savory warmth that kind of spreads across the chest and remains there without ever ferociously igniting. This achievement - like a dark rolling thunder that somehow remains in the neighboring field and never crosses the fence - is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don't omit any of them.
Provided by Gabrielle Hamilton
Categories dinner, meat, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 30
Steps:
- In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
- Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
- Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
- Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
- Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
- Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.
POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)
This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food
Provided by Annacia
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large, deep frying pan with a heavy bottom.
- Fry chicken breasts, turning so that they brown on both sides.
- Remove from pan and set aside.
- Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
- Add the juices and the white wine.
- Reduce the sauce a bit by simmering for a few minutes.
- Pour the Sauce into a food processor or blender and puree.
- Return the sauce to the frying pan.
- Salt and pepper to taste.
- Note: If you prefer a "chunky" sauce, you do not have to puree.
- Return the chicken to the frying pan of sauce.
- Cover and simmer for 10-15 minutes.
- Place chicken on plates, spooning sauce over each piece.
- Garnish with orange slices. Serve with rice and bread.
CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)
My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!
Provided by lecole54
Categories Chicken
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Set crock pot to high.
- Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
- Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
- Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
- Great served over rice!
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