Chicken With Orange Juice And Vanilla Pollo Papantla Food

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POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)



Pollo a La Naranja (Chicken in Orange Sauce) image

This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food

Provided by Annacia

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (filleted)
salt and pepper
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 teaspoon sugar
3 oranges, juice of
1 lime, juice of
1/2 cup white wine
orange slice (to garnish) (optional)

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)



Crock-Pot Mexican Orange Chicken (Pollo Con Naranja) image

My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!

Provided by lecole54

Categories     Chicken

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (6 ounce) can frozen orange juice concentrate
2 garlic cloves
1/2 teaspoon pepper
1/2 teaspoon cumin seed
1/2 teaspoon cayenne
1 small jalapeno, seeded and diced
1 teaspoon salt
1 1/2-2 lbs chicken breasts, skinned (I substituted thighs)
1/2 cup onion, cut in strips
8 small red potatoes, scrubbed and cut in quarters

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!

PANDA EXPRESS ORANGE CHICKEN



Panda Express Orange Chicken image

A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

Provided by flume027

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs boneless skinless chicken, chopped into bite-sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch
1/4 cup flour
3 tablespoons soy sauce
3/4 cup orange juice
1/2 cup brown sugar
1 orange, zest of
1 tablespoon oil
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1 teaspoon red chili pepper flakes
1/2 cup green onion, chopped
2 tablespoons rice wine
1/2 cup water
2 tablespoons cornstarch
1 teaspoon sesame oil

Steps:

  • Place chicken pieces in a large bowl, set aside.
  • In a medium bowl, stir egg, salt, pepper and 1 tablespoon oil and mix well, set aside.
  • In a medium bowl, stir together 1/2 cup of the cornstarch and the flour.
  • Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
  • Dip chicken pieces into egg mixture, then into the flour mixture, shaking off any excess.
  • Add chicken to wok in small batches and fry for 3 to 4 minutes or until golden brown.
  • (Do not overcook chicken).
  • Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
  • FOR THE SAUCE:.
  • In a small bowl, combine the soy sauce, orange juice, brown sugar and orange zest. Set aside.
  • Clean wok and heat 15 seconds over high heat.
  • Add 1 tablespoon oil, the gingerroot, garlic, crushed red chili pepper flakes and green onions and stir-fry for just a few seconds until fragrant.
  • Now, add the rice wine and the soy sauce mixture you set aside above.
  • Add cooked chicken, stirring until well mixed.
  • In a small bowl, stir together the water and cornstarch, then add it to the wok and stir until sauce has thickened. Add sesame oil if desired.
  • Serve over jasmine rice.

POLLO RANCHO LUNA - RANCHO LUNA'S CHICKEN



Pollo Rancho Luna - Rancho Luna's Chicken image

I have brought this recipe with me, from the time we left Cuba in 1959 - the year that dreaded man took over - and ruined the country, as we can see now - some 40 odd years later. It is typical of the chicken dishes served all over Miami now.

Provided by Manami

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
6 garlic cloves, minced
2 onions, chopped
1 onion, sliced thin
1/2 cup strained orange juice
1/2 cup lemon juice
1/4 cup white wine
1 whole chicken, quartered (4 lbs)
salt and pepper, to taste
1 bay leaf (optional)
pimento stuffed olive, sliced thin
chopped fresh parsley leaves, garnish (optional)

Steps:

  • Preheat oven to 350°F.
  • Heat 3 tablespoons of the oil in a medium skillet over medium heat.
  • Add one chopped onion and saute, 2-3 minutes.
  • Add the garlic and saute for 1 minute longer.
  • Set aside.
  • In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
  • Season with salt, pepper and bay leaf.
  • Add the heated onion & garlic oil and mix well.
  • Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
  • Add onion slices and sliced olives.
  • Bake for 1 hour, basting oaccasionally with the sauce.
  • Garnish with parsley leaves, if desired.

Nutrition Facts : Calories 748.6, Fat 55, SaturatedFat 12.7, Cholesterol 172.5, Sodium 166, Carbohydrate 16.1, Fiber 1.4, Sugar 7, Protein 44.2

ANDALUSIAN CHICKEN WITH GREEN OLIVES AND BITTER ORANGES



Andalusian Chicken With Green Olives and Bitter Oranges image

(Pollo con Aceitunas Y Naranjas Agrias) Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, add orange segments to the sauce right before serving. Save some leftovers, this chicken is wonderful at room temperature. Note: Bitter oranges, aka Seville, sour oranges, or naranjas agrias, have a thick slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
kosher salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large white onion, quartered and thinly sliced
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 cup dry sherry
1/2 cup strained fresh bitter orange juice (see note)
1/4 cup strained fresh regular orange juice
1 tablespoon orange zest
2 ripe plum tomatoes, peeled, seeded, and chopped
3/4 cup pitted green olives (such as picholine or Nafplion)
3 tablespoons fresh flat-leaf parsley, minced
2 tart oranges
2 tablespoons of fresh mint, slivered

Steps:

  • Rub chicken with salt & pepper and let stand for 10 minutes.
  • Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
  • Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
  • Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
  • Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
  • Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.

Nutrition Facts : Calories 513.6, Fat 27.3, SaturatedFat 6.7, Cholesterol 138.6, Sodium 141.8, Carbohydrate 20.9, Fiber 3, Sugar 13.1, Protein 32.2

CHICKEN WITH ORANGE JUICE AND VANILLA (POLLO PAPANTLA)



Chicken With Orange Juice and Vanilla (Pollo Papantla) image

This recipe puts vanilla in a savory setting, giving a sweetness and floral scent to chicken thighs.

Provided by Elaine Louie

Categories     poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 12

6 chicken thighs (about 2 pounds)
1 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/3 teaspoon cayenne pepper, or to taste
2 large garlic cloves, finely chopped
2 tablespoons cider vinegar, Japanese rice vinegar or other mild-flavored vinegar
1 tablespoon butter
1 1/2 cups fresh orange juice
1 vanilla bean, split
A few sprigs of cilantro, for garnish
Cooked rice or tortillas for serving (optional)

Steps:

  • Season chicken with the salt and 1/4 teaspoon black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces skin side down, and brown until golden on both sides, turning once, 3 to 5 minutes on each side.
  • When chicken is browned, pour off any excess fat from skillet and return to medium heat. Sprinkle cayenne and 1/8 teaspoon black pepper over chicken, turning pieces to coat evenly. Taste a pinch of the skin, and add more cayenne if additional heat is desired. Add garlic and sauté for 1 minute. Add vinegar, butter and orange juice. Scrape in pulp of vanilla bean and add bean. Stir liquid to blend.
  • Cook chicken skin side up, uncovered, basting occasionally with sauce, until sauce is reduced to a syrupy glaze, 20 to 25 minutes. If interior of chicken needs further cooking (it should be 170 degrees when tested in center with an instant-read thermometer), cover and cook over medium-low heat for an additional 5 to 10 minutes, or as needed. Garnish with cilantro. Serve hot, with rice or tortillas, if desired.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 32 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 11 grams, TransFat 0 grams

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