Spanish Chicken In Orange Sauce Recipes

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SPANISH CHICKEN IN ORANGE SAUCE



Spanish Chicken in Orange Sauce image

Make and share this Spanish Chicken in Orange Sauce recipe from Food.com.

Provided by Catwhispers

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
8 chicken breast halves ((I removed skin)
1 medium onion (chopped)
2 garlic cloves (medium, minced)
1/2 cup slivered almonds
1 cup orange juice
1 (15 1/2 ounce) can crushed pineapple (drained)
1/4 cup raisins
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup dry white wine
hot cooked rice

Steps:

  • In a large bowl, combine flour, salt & pepper. Coat chicken with flour imxture. In a large skillet, heat oil. Add chicken and brown well on both sides. Place in a shallow 1 1/2 quart baking dish. Add onion, garlic and almonds to the skillet and cook, stirring occasionally, until onion is tender and almonds are lightly browned. Pour over chicken. Combine remaining ingredients except wine and cooked rice. Pour over chicken. Cover and bake at 350 for 30 minutes. Uncover, add wine, and bake uncovered 15 minutes longer. Serve with rice.

Nutrition Facts : Calories 326.7, Fat 13.7, SaturatedFat 2.7, Cholesterol 46.4, Sodium 342.7, Carbohydrate 29.1, Fiber 2, Sugar 21.1, Protein 17.8

CHICKEN IN ORANGE SAUCE



Chicken in Orange Sauce image

Make and share this Chicken in Orange Sauce recipe from Food.com.

Provided by FDADELKARIM

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons sharp mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 onion, grated
1/4 cup orange juice
2 lbs boneless skinless chicken breasts
3/4 cup orange juice
1/4 cup brown sugar

Steps:

  • Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
  • Preheat the oven to 400 degrees.
  • Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
  • Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
  • Place the chicken into a shallow serving bowl & cover to keep warm.
  • Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
  • Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.

SPANISH CHICKEN WITH ORANGES & OLIVES



Spanish Chicken With Oranges & Olives image

This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.

Provided by TinyBubbles

Categories     Chicken

Time 50m

Yield 8 pieces chicken, 4-5 serving(s)

Number Of Ingredients 11

1 whole chicken, cut into pieces
2 tablespoons olive oil
1 cup shallot, sliced
2 garlic cloves, minced
1 cup madeira wine (a sweet Spanish wine)
1 cup chicken broth
1/2 cup orange juice
1 orange, rind of, grated
1 orange, cut into 6 wedges (leave peel on)
1/2 cup large Spanish olives, brined
1 tablespoon honey

Steps:

  • Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
  • Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
  • Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
  • Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
  • Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
  • Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
  • Bake uncovered for about 20 minutes, until done through.
  • Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
  • Pour the sauce, oranges, olives, and shallots over the chicken and serve.
  • Great with rice or cous-cous and lightly sauteed greens.

Nutrition Facts : Calories 956.4, Fat 62.8, SaturatedFat 16.5, Cholesterol 243.8, Sodium 688, Carbohydrate 24.9, Fiber 2.2, Sugar 13.8, Protein 60.6

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