Pollo A La Naranja Recipes

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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.

POLLO A LA NARANJA



POLLO A LA NARANJA image

Categories     Chicken     Quick & Easy     Dinner     Simmer

Yield 4 People

Number Of Ingredients 10

4 boneless, skinless chicken breasts, filleted
salt and pepper to taste
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 tsp granulated sugar
juice of 3 oranges
juice of 1 lime
1/2 cup white wine
orange slices for 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 same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce. 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. The photo above shows this homestyle sauce. 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)



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!

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