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!
POLLO EN JUGO DE NARANJA (CHICKEN IN ORANGE JUICE
Steps:
- Dredge chicken pieces in flour; brown pieces on all sides in oil. Remove browned pieces to shallow baking dish. Pour off excess oil from browning pan. Combine the orange juice, orange peel, white wine, salt, raisins and pineapple in the pan and bring to a slow boil. Deglaze pan. Pour the sauce over the chicken and cover the dish with foil. Bake at 325º for about 30 minutes. Baste once or twice during this time. Raise temperature to 350º and bake uncovered for 15 minutes longer. Additional orange juice may be added during baking, if needed. Remove chicken to a preheated platter and thicken sauce with corn starch dissolved in a little orange juice, if a thicker sauce is desired. Use 1 tablespoon of cornstarch for every 3 tablespoons of orange juice. Pour remaining sauce in a separate bowl. Garnish the chicken with slivered almonds, orange slices and parsley. Serve with rice and sour cream casserole and salad with guacamole dressing.
CHICKEN WITH ORANGE JUICE AND VANILLA (POLLO PAPANTLA)
This recipe puts vanilla in a savory setting, giving a sweetness and floral scent to chicken thighs.
Provided by Elaine Louie
Categories poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Season chicken with the salt and 1/4 teaspoon black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces skin side down, and brown until golden on both sides, turning once, 3 to 5 minutes on each side.
- When chicken is browned, pour off any excess fat from skillet and return to medium heat. Sprinkle cayenne and 1/8 teaspoon black pepper over chicken, turning pieces to coat evenly. Taste a pinch of the skin, and add more cayenne if additional heat is desired. Add garlic and sauté for 1 minute. Add vinegar, butter and orange juice. Scrape in pulp of vanilla bean and add bean. Stir liquid to blend.
- Cook chicken skin side up, uncovered, basting occasionally with sauce, until sauce is reduced to a syrupy glaze, 20 to 25 minutes. If interior of chicken needs further cooking (it should be 170 degrees when tested in center with an instant-read thermometer), cover and cook over medium-low heat for an additional 5 to 10 minutes, or as needed. Garnish with cilantro. Serve hot, with rice or tortillas, if desired.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 32 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 11 grams, TransFat 0 grams
FILETES DE POLLO ALA NARANJA (CHICKEN WITH ORANGE)
This recipe is translated from recetas.net
Provided by Lucy Selvaggio-Diaz
Categories Chicken
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large skillet, heat oil over medium high heat. Add garlic and cook until golden brown. Remove and set aside.
- 2. Add the chicken to the skillet and saute until cooked through, about 5-8 minutes, turning once.
- 3. Meanwhile, crush the garlic along with the nutmeg in a mortar and pestle. Add to the chicken along with the orange juice. Cook until the juice cooks out, about 5 minutes. Season with salt.
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.
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