Chicken Naranja Food

CHICKEN NARANJA

Steps:

• If freezing, place the chicken, ginger and celery in a labeled 1 gallon freezer bag. Mix the orange juice, soy sauce, brown sugar, cornstarch, and water in a small bowl and pour over ingredients.
• If frozen,thaw the ingredients in the fridge over night. Preheat oven to 350 degrees. Bake uncovered for an hour.
• Cook rice according to package directions. Serve chicken over cooked rice.

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!