ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS
These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes., Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes., Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.
Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 169mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
GRILLED MEXICAN CITRUS CHICKEN
Juicy and tender, this grilled chicken has a Mexican flair. The citrus isn't a noticeable flavor but it helps to tenderize the chicken breasts. When it's grilling season, this is an easy recipe anyone can make. We served the chicken with Mexican rice for a delightful and easy meal.
Provided by Kathy Basik
Categories Marinades
Time 35m
Number Of Ingredients 11
Steps:
- 1. Prepare marinade in a resealable plastic bag.
- 2. Tenderize chicken with kitchen mallet and place in marinade bag.
- 3. Seal bag and refrigerate, turning chicken occasionally, at least 30 minutes to 3 hrs.
- 4. Then throw them on the grill. They will only take 15 to 20 minutes to cook. Ole'!
GRILLED CITRUS-MARINATED MEXICAN CHICKEN RECIPE
This Mexican marinated chicken recipe uses orange and lime juices, a chili pepper, olive oil, salsa and salt to create grilled chicken that is incredibly succulent and flavorful!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 2h20m
Number Of Ingredients 9
Steps:
- Bring the orange juice, lime juice and chili pepper to a boil in a small saucepan. Turn the heat down to medium and simmer, uncovered, 5 minutes or until the chili pepper is re-hydrated. Turn off the heat and let cool.
- Once cooked, pour the juice mixture into the bowl of a blender and add the salsa, olive oil, and salt. Puree until smooth. Place the chicken in a plastic zipper-close bag, then pour the marinade over the top. Let marinate at least 2 hours, or up to 10 hours.
- Preheat your grill to about 400 degrees Fahrenheit (high heat). Once hot, place the chicken breasts on the grill rack and cook 12-20 minutes (depending on thickness of breast), turning every few minutes to prevent burning.
- Once cooked through, remove the chicken from the grill and place on a platter. Garnish with the orange slices and cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 17 g, Protein 39 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 1151 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 14 g
POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)
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
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!
ORANGE AND SOY CHICKEN
Awesome, and yes it supposed to be THAT brown! Please plan ahead, needs to marinate several hours or overnight. (Cook time does NOT reflect marinating) Serving size is estimated due to the type of chicken pieces you choose, I used split chicken breasts.
Provided by lets.eat
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a resealable ziploc storage or freezer bag add chicken, orange soda and soy sauce, blend well. Place in refrigerator and turn occasionally. Marinate several hours or overnight. When ready to bake, pour chicken and sauce in a 13x9x2 baking pan. Bake 350' 1 1/2 hours.
GRILLED ORANGE CHICKEN BREASTS
This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
- Add the chicken then turn to coat well.
- Seal and refrigerate 1-2 hours.
- Drain and discard marinade.
- Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.
Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6
TEQUILA-ORANGE CHICKEN BREASTS
Make and share this Tequila-Orange Chicken Breasts recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
- Rinse the chicken breast under cold water; pat dry with paper towels.
- Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
- Remove the chicken from the bag and reserve the marinade.
- Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
- Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.
Nutrition Facts : Calories 418.5, Fat 20.3, SaturatedFat 4.7, Cholesterol 142.9, Sodium 784.5, Carbohydrate 5.1, Fiber 0.8, Sugar 2.7, Protein 51.5
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