Bitter Orange Chicken Recipes

ORANGE CHICKEN

Orange Chicken image

Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired.

Provided by sal

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 (14.5 ounce) can chicken broth
2 teaspoons lemon juice
⅔ cup orange marmalade
¼ teaspoon ground black pepper

Steps:

Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 27.8 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 0.4 g, Sodium 96.8 mg, Sugar 21.4 g

BITTER ORANGE CHICKEN

Bitter Orange Chicken image

This recipe came from an 83year old woman that I work for. She can't remember where she got it but I'm sure glad that she wrote it down! I have also used this recipe with skinless chicken thighs.

Provided by Kimlynne

Categories Chicken Breast

Time 40m

Yield 3-5 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup margarine
3 -5 chicken breasts
6 tablespoons white flour
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cinnamon
3 cups orange juice
1 orange, rind of (optional)
1 (10 ounce) can mandarin oranges (drained) (optional)
1 teaspoon fresh ginger (optional)

Steps:

Melt margarine in large skillet. Add chicken and brown. Remove chicken from skillet.
Add flour,sugar,salt,dry mustard,and cinnamon to skillet. Stir to make a smooth paste.
Add juice and stir until it thickens.
Add chicken.
Cover and simmer for 30 minutes.
Add rind or mandarins or ginger or all three.
Simmer 5 minutes longer.
Serve over rice or mashed potatoes. Plenty of gravy!

Nutrition Facts : Calories 728.2, Fat 34.4, SaturatedFat 7.5, Cholesterol 92.8, Sodium 1105.6, Carbohydrate 71.3, Fiber 1.2, Sugar 54.2, Protein 33.9

ORANGE SPICED CHICKEN

Orange Spiced Chicken image

Chicken breasts graced with a holiday flavored marinade of orange juice, soy sauce, ginger, garlic, raisins and sugar then baked in the oven. A classic, traditional orange flavored chicken dish with a kick!

Provided by Amanda

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

½ cup soy sauce
¼ cup orange juice
2 tablespoons sugar
1 clove garlic, minced
½ teaspoon ground ginger
2 tablespoons raisins
4 (8 ounce) skinless, boneless chicken breast halves

Steps:

To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
Bake in the preheated oven for 45 minutes, basting often.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 13.7 g, Cholesterol 131.8 mg, Fat 2.9 g, Fiber 0.4 g, Protein 54.7 g, SaturatedFat 0.8 g, Sodium 1952.3 mg, Sugar 8.1 g

ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES

Andalusian Chicken With Green Olives and Bitter Oranges image

(Pollo con Aceitunas Y Naranjas Agrias) Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, add orange segments to the sauce right before serving. Save some leftovers, this chicken is wonderful at room temperature. Note: Bitter oranges, aka Seville, sour oranges, or naranjas agrias, have a thick slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large white onion, quartered and thinly sliced
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup dry sherry
1/2 cup strained fresh bitter orange juice (see note)
1/4 cup strained fresh regular orange juice
1 tablespoon orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives (such as picholine or Nafplion)
3 tablespoons fresh flat-leaf parsley, minced
2 tart oranges
2 tablespoons of fresh mint, slivered

Steps:

Rub chicken with salt & pepper and let stand for 10 minutes.
Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

Nutrition Facts : Calories 513.6, Fat 27.3, SaturatedFat 6.7, Cholesterol 138.6, Sodium 141.8, Carbohydrate 20.9, Fiber 3, Sugar 13.1, Protein 32.2

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