Filetes De Pollo Ala Naranja Chicken With Orange Food

ROASTED CHICKEN A'LA ORANGE

Steps:

• Clean chicken and pat dry.
• Sprinkle Salt and Pepper into the chicken cavity.
• Thinly slice garlic lengthwise into long ovals.
• Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
• Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
• To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
• Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
• Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
• Pour sauce over the chicken slices when served.

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!

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.

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.