Orange Cilantro Smothered Chicken Recipes
SMOTHERED ORANGE CHICKEN
I originally found this recipe while browsing Food Network. I had to change a few things for my family's taste. My family loves it and I make it at least once a week. The sauce makes enough to give the chicken a good glaze. I always double the sauce recipe to have extra for the rice
Provided by gndhill03
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice chicken into 1 inch cubes, in a large bowl, whisk together eggs, cayenne and a pinch of salt and pepper to taste. In a paper bag (if you don't have one handy a large bowl will do fine as well) mix together flour and cornstarch and salt and pepper. Dip the chicken in batches, first in the egg mixture and then in the flour mixture, shake to coat. Set on a wire rack or a cookie sheet lines with parchment or wax paper and let rest while you prepare the sauce.
- Preheat oil to 350 degrees.
- In a large staight sided saute pan, combine orange juice, orange zest, brown sugar, butter, hot pepper flakes and Worcestershire Sauce. Bring to a fulll boil and until sauce reduces about half and then reduce heat and simmer. sauce will thicken in about 5 to 10 minutes.
- While making sauce fry the chicken in the oil until golden and crispy.
- once fried transfer chicken to sauce and toss to coat.
- Serve over rice and enjoy.
Nutrition Facts : Calories 728.5, Fat 26.3, SaturatedFat 13.1, Cholesterol 284.1, Sodium 541.9, Carbohydrate 65.1, Fiber 2.2, Sugar 29.8, Protein 55.9
CRANBERRY, ORANGE AND CILANTRO SALSA
Categories Condiment/Spread Sauce Herb Pepper Thanksgiving Low Sodium Cranberry Orange Fall Hazelnut Bon Appétit
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Char red bell pepper and fresh poblano chili over gas flame or in broiler until blackened on all sides. Enclose pepper and chili in paper bag. Let stand 10 minutes to steam. Peel, seed and chop pepper and chili.
- Mix sugar and orange juice in heavy large saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Mix in chopped cranberries. Transfer mixture to large bowl. Cool to room temperature. Mix roasted pepper and chili, chopped hazelnuts and grated orange peel into salsa. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix in cilantro into salsa. Season to taste with salt and pepper.
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- Cut the jalapeño into chunks, removing ribs and seeds if desired. Combine the garlic, jalapeño, and cilantro in a food processor or blender and pulse until finely chopped. Add the orange juice, spices, and olive oil and blend just until well combined.
- Spread the chicken out in a large casserole dish and lightly salt both sides. Cover with about 1/3 – 1/2 a cup of the sauce, moving the chicken around to make sure you get the tops and bottoms. Set aside to marinate for 20 minutes, or up to two hours. (If you marinate chicken in a citrus marinade for too long, it might start to “cook” the chicken and it will turn out tough. 2 hours is usually the max.)
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- In a large glass-baking dish, season chicken generously with TAJÍN® on both sides. Sprinkle on the cilantro and orange zest. Next, layer the onion slices on top of the cilantro as evenly as possible, then pour the lemon and lime juices over the chicken. Drizzle the oil over the chicken and cover the dish with plastic wrap. Refrigerate for 4 hours, turning the chicken after about 2 hours.
- Set an outdoor grill to medium heat or preheat an indoor grill pan over medium heat. Toss the chicken in the marinade once more to make sure the oil is incorporated—this will not only help your chicken to crisp up beautifully, but it will also prevent it from sticking to your grill.
- Remove the chicken from the marinade and place it on the grill with the onion slices and a few orange wedges if you like. Cook for 5 to 10 minutes on each side, until the internal temperature reaches 165°F.
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- Place all of the ingredients into a large container that has a tight-fitting lid, or a large zip top bag.
- Make sure that the chicken is fully coated and covered with the liquid and allow it to marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat your grill to medium heat (about 425°) for 10-15 minutes. Remove the chicken from the marinade and place it on the hot grill over direct, medium heat. Discard the remaining marinade.
- Grill the chicken for 5 minutes, then flip and cook an additional 5 minutes, or until the internal temperature reaches 165° F.
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