Pollo A La Naranja Chicken In Orange Sauce Recipes

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!

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.