Today for lunch, I decided to surprise my hard working Hubby with one of his favorite dishes...Pollo a la Naranja. As my grandpa used to say, this dish esta para chuparse los dedos (finger lickin' good).
The reason I refer to this recipe as 1.0 is because I have two delicious recipes for Pollo a la Naranja: the one I am going to share with you today and an Asian inspired dish that I will share soon.
Pollo a la Naranja is one of those dishes that looks and tastes like you spent a lot of time in the kitchen, but it is so easy to put together.
Today, I used bone-in chicken breasts, but you can also use drumsticks or thighs.
In the picture of the final product, you will notice that I served my Pollo a la Naranja with Arroz Verde. The recipe isn't here on the blog yet, but I will try to post it ASAP.
Pollo a la Naranja
- 2 tablespoons butter
- 2 tablespoons olive oil
- Seasoning salt
- 2 pounds bone-in chicken breast, cut in large chunks
- 2 cups freshly squeezed orange juice
- Zest of 2 oranges
In a large skillet, heat the butter and olive oil over medium-high heat until butter has completely melted. Season the the chicken breasts with seasoning salt. Fry the chicken breasts in the oil/butter mixture until golden brown; turn the chicken over and continue to fry until the other side is also golden brown.
Pour the freshly squeezed orange juice over the chicken.
Sprinkle the orange zest over the chicken. Cover the skillet and reduce heat to low.
Simmer the chicken over low heat. Turn the chicken over after about 20 minutes. Continue to simmer until the chicken is tender and most of the juice has reduced and caramelized.
Serve with Arroz Blanco or Arroz Verde and garnish with orange slices. Enjoy!!!