Claypotorangechicken Recipes
SLOW COOKER ORANGE CHICKEN
The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that's irresistible!!
Provided by Averie Sunshine
Categories Slow Cooker
Time 2h5m
Number Of Ingredients 14
Steps:
- Line a 3 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle 1 tablespoon olive oil over bottom of the liner or slow cooker.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, salt, pepper, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed; set aside.
- To a 2-cup measuring cup or medium bowl, add the orange marmalade, soy sauce, rice wine vinegar, sesame oil, ginger (I prefer 1 teaspoon but some people are sensitive to ginger), garlic, remaining 1 tablespoon olive oil and stir to combine.
- Pour mixture over the chicken, using a spoon to distribute the sauce as necessary, making sure all pieces are coated.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken to a plate with as much extra cooking sauce spooned over the top as desired, garnish with sesame seeds, green onions, optional orange wedges, and serve immediately.
Nutrition Facts : Calories 722 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 73 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1053 milligrams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CLAY POT CHICKEN RECIPE
Deliciously moist and tender chicken thighs with a few vegetables, all baked in a clay pot, make this a one pot meal that's super easy and quick.
Provided by Steve Gordon
Categories Main Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
- Prepare your vegetables.
- Place the carrots in the bottom of the baker.
- Add the potatoes.
- Add the onions.
- Add the garlic cloves.
- Arrange the chicken thighs on top of the vegetables.
- Sprinkle chicken with salt.
- Sprinkle with black pepper.
- Place the pats of butter on top of the chicken pieces.
- Place the top on the baker.
- Place the baker in a COLD oven.
- Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
- Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
- Internal temperature of the chicken should be 165F degrees to be done.
- Remove from oven when done. Let chicken rest for 15 minutes before serving.
- Enjoy!
CROCKPOT ORANGE CHICKEN RECIPE
Skip the takeout and make this slow cooker dump and go recipe this week. This Crockpot orange chicken is fresh and vibrant and so simple to make. You're going to love it!
Provided by Becky Hardin
Categories Main Course
Time 4h15m
Number Of Ingredients 11
Steps:
- In a bowl, whisk together all ingredients except the chicken.
- Pour the orange sauce into the slow cooker. Stir in the chicken.
- Close the lid and cook on high for 3-4 hours or on low for 6-8 hours.
- Top with chopped green onion and extra orange zest. Serve with rice.
Nutrition Facts : Calories 372 kcal, Carbohydrate 26 g, Protein 50 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 858 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
CLAY POT CHICKEN
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
- Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
- Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
- Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
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