Chicken Naranja Recipes

CHICKEN A LA ORANGE

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.

POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)

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.

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

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!

CUBAN-INSPIRED SLOW COOKER CHICKEN

Steps:

• Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
• Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
• Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.