Filetes De Pollo Ala Naranja Chicken With Orange 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.

CHICKEN A LA ORANGE



Chicken A La Orange image

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Provided by SKEHLER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

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.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 34.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 0.9 g, Sodium 79.5 mg, Sugar 26 g

FLAN DE NARANJA (ORANGE FLAN)



Flan de Naranja (Orange Flan) image

This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!

Provided by AnaMaría

Yield 8

Number Of Ingredients 7

4 tablespoons white sugar
½ teaspoon water
5 large egg yolks, lightly beaten
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can evaporated milk
4 tablespoons fresh orange juice
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
  • Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
  • Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
  • Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
  • Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g

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