Pollo A La Naranja Chicken In Orange Sauce Recipes

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) image

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

Ingredients

1 (6 ounce) can frozen orange juice concentrate
2 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon cumin seed
1/2 teaspoon cayenne
1 small jalapeno, seeded and diced
1 teaspoon salt
1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
1/2 cup onion, cut in strips
8 small red potatoes, scrubbed and cut in quarters

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!

CHICKEN A LA ORANGE

Chicken A La Orange image

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

Ingredients

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

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

POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)

Pollo a La Naranja (Chicken in Orange Sauce) image

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

Ingredients

4 boneless skinless chicken breasts (filleted)
salt and pepper
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 teaspoon sugar
3 oranges, juice of
1 lime, juice of
1/2 cup white wine
orange slice (to garnish) (optional)

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.

More about "pollo a la naranja chicken in orange sauce recipes"

ORANGE CHICKEN - JO COOKS

Web Apr 7, 2019 Orange Sauce 1 cup orange juice ⅓ cup sugar 2 tablespoon rice vinegar 2 tablespoon soy sauce (low sodium) 1 teaspoon ginger …
From jocooks.com
4.5/5 (29)
Calories 391 per serving
Category Main Course

Make sauce: In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes and stir. Cook for 3 minutes. In a small bowl whisk the 1 tbsp of cornstarch with 1 tbsp of water to form a paste. Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You'll notice the sauce will thicken. Remove from heat and stir in the orange zest.
Prepare chicken: In a shallow dish whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.
Fry the chicken: In a heavy-bottomed pot add about 2 inches of oil and heat until it reaches 350 F degrees. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.
Toss chicken with sauce: Transfer the chicken to a bowl, pour orange sauce over the chicken and toss well until all chicken is fully coated in the orange glaze.

Pollo A La Naranja Chicken In Orange Sauce Recipes

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

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.

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

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