Crock Pot Mexican Orange Chicken Pollo Con Naranja Recipes

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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

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!

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

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.

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