Sicilian Style Orange Chicken Food

EASY-BRINE CHICKEN BREASTS WITH SICILIAN GLAZE AND PUTTANESCA-STYLE PANZANELLA

Steps:

• For the glaze: Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, rosemary and chile pepper, and stir for a few minutes. Add the wine and cook until reduced to 3 to 4 tablespoons, about 2 minutes. Peel the zest from the orange in strips and add to the pot. Stir in the chicken stock and honey, then cook at a low rolling simmer until reduced to about 1/2 cup, about 20 minutes. Let cool.
• For the brine: Put the onion, salt, garlic, rosemary, lemons and 4 cups water in a large resealable plastic bag. Add the chicken and refrigerate for up to 2 days.
• Heat a grill pan, griddle or cast-iron skillet over medium-high heat. Remove the chicken from the brine and pat dry. Drizzle or brush the chicken with EVOO, then cook, turning occasionally, until the chicken is cooked through, 12 to 15 minutes. Meanwhile, gently warm the glaze. Baste the chicken with the glaze during the last 5 minutes of cooking.
• Serve the chicken with the Puttanesca-Style Panzanella.
• Cook's Note: Make 6 pieces of chicken breast and you'll have extra meat to slice for sandwiches or chicken salad the next day.
• Combine the tomatoes, parsley, onions and bell peppers.
• Whisk together the EVOO, vinegar, anchovy paste, garlic, chile pepper and lemon juice in a bowl.
• Pour water over the bread, then wring out the loaf and tear it into bite-size pieces. Toss the bread, vegetable mixture and olives with the dressing. Serve.
• Cook's Note: Wrap the bread loosely in foil overnight so it becomes stale and a little hard (if it goes too far, place it in a plastic bag overnight). If you are making the salad ahead of time, you can combine the vegetables and parsley in a resealable plastic bag and refrigerate them. Pit and chop the olives and return them to their container in the refrigerator. Store the dressing in the refrigerator and bring it to room temperature before using.

SPICY SICILIAN CHICKEN

Steps:

• Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
• Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
• Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.

CHICKEN SICILIAN

Steps:

• Cut the chicken into pieces. Place a saute pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the chicken and brown on both sides. Add the onion and the cherry peppers. Discard any excess oil. Add the mushrooms, olives, and capers. Add a dash of paprika and 3 to 4 ounces lightly salted butter. Cook on a high flame until the butter is completely melted, mixing to keep the butter from separating.

SICILIAN CHICKEN

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound each breast half to 1/2-inch thickness using a meat mallet or heavy skillet.
• Sprinkle both sides of the chicken with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Place flour in a shallow dish; dredge chicken in flour.
• Add chicken to pan; cook 3 minutes on each side or until lightly browned.
• Add wine; cook 1 minute.
• Add olives and the next 4 ingredients (through tomatoes); bring to a boil.
• Reduce heat, and simmer 8 minutes or until chicken is done.
• Sprinkle with basil.

ORANGE CHICKEN (RESTAURANT STYLE)

Steps:

• Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
• Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
• Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
• Serve over Fried Rice or steamed white Rice.
• Enjoy!

SICILIAN-STYLE ORANGE CHICKEN

Steps:

• Arrange the chicken pieces in a single layer in the slow cooker. Sprinkle with salt and pepper, garlic, and oregano. Add 3/4 cup of the orange juice. Cover and cook on low for 5 hours, or until the chicken is tender.
• Remove the chicken to a serving platter. Cover and keep warm. Pour the chicken juices into a small saucepan. Bring to a simmer. In a small bowl, stir together the remaining juice and cornstarch until smooth. Add to the saucepan and cook, stirring, until smooth and thickened, about 1 minute. Stir in zest. Pour the sauce over the chicken. Sprinkle with parsley and serve hot.