Chicken With Kiwi In Orange Sauce Food

CHICKEN WITH ORANGE SAUCE

Steps:

• In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.

ORANGE SOYA SAUCE MARINATED CHICKEN

Steps:

• In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours.
• Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate.
• Place chicken on grill, and cook, turning occasionally, about 25 minutes.

ORANGE, HONEY AND SOY CHICKEN

Steps:

• Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

CHICKEN BREAST WITH KIWI

Steps:

• In large saucepan bring chicken broth to boil.
• Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
• Add celery & leek & simmer another 10 minutes.
• Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
• Arrange kiwifruit in fan-shaped pattern on serving dish.
• Zest half of orange & sprinkle over kiwifruit.
• Juice orange & lemon into small bowl.
• Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
• Add orange & lemon juices, stirring until incorporated.
• Boil until sauce is recuded to about 2 tablespoons.
• Stir in salt & cayenne pepper.
• Slice ckicken into thin strips, & place on top of kiwifruit.
• Top with sauce & serve.

CHICKEN WITH KIWI IN ORANGE SAUCE

Steps:

• Heat broiler.
• Mix 2 Tbsp. mustard and butter until blended. Place chicken on rack of broiler pan sprayed with cooking spray. Broil, 6 inches from heat, 8 to 10 min. or until done (165ºF), turning and brushing frequently with mustard mixture.
• Meanwhile, bring orange juice and remaining mustard to boil in small saucepan; remove from heat. Stir in kiwi. Serve chicken with sauce.

TROPICAL KIWI ORANGE CHICKEN

Steps:

• Pound chicken to 1/4 inch thickness.
• In a small bowl, place egg, water, salt (optional) and pepper, stir to mix well.
• Place coconut in shallow dish.
• Dip chicken first in egg mixture, then in coconut, pressing to coat well.
• Place oil and butter in nonstick frying pan. Cook chicken about 10 minutes or until brown and juices run clear.
• Sauce:.
• Place cornstarch in a small dish. Add orange juice and stir to mix well.
• Place marmalade in small saucepan. Stir in orange juice mixture and cook over low heat and cook over low heat, stirring to thicken but do not boil.
• Spoon over chicken, top with kiwi slices (optional).

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.

TERIYAKI CHICKEN WITH ORANGE SAUCE

Steps:

• Cut the chicken breasts into 1-inch pieces.
• Place the frozen vegetables in a 4-quart slow cooker.
• Sprinkle the tapioca over the vegetables.
• Place the chicken pieces over the vegetables.
• In a small bowl, add the chicken broth, marmalade, teriyaki sauce, dry mustard, and ground ginger; stir to combine.
• Pour the sauce over the chicken.
• Cover and cook on LOW for 4-5 hours.
• Serve over hot cooked rice.

CHICKEN IN ORANGE SAUCE

Steps:

• Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
• Preheat the oven to 400 degrees.
• Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
• Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
• Place the chicken into a shallow serving bowl & cover to keep warm.
• Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
• Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.

ORANGE SAUCE CHICKEN

Steps:

• In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.

CHICKEN WITH SHERRY ALA ORANGE SAUCE

Steps:

• Lightly spray a skillet with Pam and brown the thighs on both sides.
• Season with Salt & Pepper.
• Place thighs in an oven proof dish and sprinkle with the paprika.
• Cover the thighs with the shallots, mushrooms, garlic and Jalapeno (or green peppers) Set aside.
• In a saucepan combine the water (1/4 cup), Orange zest, orange juice & Brown sugar.
• Mix the corn starch with the 3 tbsp of water and add to the sauce.
• Bring sauce to a boil & simmer for apprx 5 minutes.
• Mix in the sherry and grand Marnier.
• Cut each slice of orange into 4 pieces.
• Place 2 pieces of orange on each thigh.
• Spoon the sauce over the chicken.
• Bake in 375 oven for apprx 35 minutes or until done.
• Baste a couple of times during baking.
• Use parsley as a garnish if you wish.

CHICKEN WITH ORANGE-MUSTARD SAUCE

Steps:

• Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
• Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.

BOHEMIAN ORANGE CHICKEN

Steps:

• Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
• Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
• Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
• Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
• Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
• Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the oven and baste again. Garnish with grated orange zest and serve.