Wednesday, April 20, 2011

Pollo a la Naranja 1.0



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

Ingredients:

  • 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



Directions:
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!!!



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14 comments:

  1. Def have to try this seems simple and looks delicious.

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  2. Stopping by from Comment Hour...

    This looks soooo yum! Definitely gonna try it!!!

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  3. Oh goodness! The recipes here look absolutely amazing! Can I come over? I'll bring dessert oh wait, you've got that covered too, Um... I'll bring an appetite! LOL
    Thanks for visiting sweetjeanette.com and dropping by from #CommentHour! (so much fun!)

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  4. This looks like my kind of food!

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  5. I made both the Arroz Verde and the Pollo a la Naranja last night. The Arroz was great- it's a keeper! Even my rice-hating boyfriend liked it. But the chicken was a complete failure. Did not turn out like the recipe said it would at all. Just way too much liquid, and with the skillet covered, it just boiled instead of caramelizing. You have to be real careful with chik breast because you can overcook it very easily, so I took the chik out and reduced the orange sauce down, added some Worcestershire sauce and flour to thicken and served it that way. It was still delicious, but it was quite blond- no browning. Chik breast is hard to brown without coating it with something. If I had let it brown, by that time it would have been overcooked.

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  6. What a pretty plate of food! Can't wait to see the other recipe for orange chicken as well.

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  7. I'm sorry this recipe didn't turn out for you. I usually use bone-in chicken breast with skin or drumsticks. I should have mentioned that when I use boneless, skinless chicken breast, I only use 1 cup of orange juice.

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  8. mm yummy! im making this tonight <3 ill link u a pic in twitter

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  9. Ah yes, that would help. I also wonder about cooking it uncovered so it reduces better. And next time I will use some sort of bone-in chicken that doesn't cook so fast. But it tasted great, and it went with the green rice so well, I will try it again.

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  10. just made this yummy orange chicken to get my mind off my headache...and it worked! its a keeper! thanks for sharing!
     

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  11. I made this tonight and it was really yummy and not too sweet. Unfortunately, my husband didn't like it but he usually doesn't like sweet things...boo :(..but I loved it. Also, I would suggest cooking it like it says above, but taking off the lid the last 10 minutes of cooking so the liquid can absorb! Thanks for the recipe!

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  12. Me gusto!  It was great, didn't take any effort except zesting the oranges... :)

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