TOMATO & ORANGE CHICKEN
This recipe seems strange, but it has a great flavor. It makes way too much sauce, so serve it with a side dish that will soak some of it up. I suggest rice, though stuffing or potato kugel work very well too.
Provided by SJG3483
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into thin strips (this may be easier if you partially cook the chicken, then cut it, and then finish cooking it) Using medium-high heat, heat 1 tbsp oil in skillet.
- Remove from skillet and lower heat to medium.
- Heat remaining oil and cook pepper and onion.
- Add all other ingredients to the pot and heat, stirring occasionally.
- Add the chicken back into the skillet so that it is hot.
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.
HONEY ORANGE BBQ CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
- Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
- Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
- While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
- Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.
CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES
Steps:
- Preheat oven to 450°F. Place large baking sheet in oven to heat.
- Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat.
- Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total.
- Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400°F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes.
MANDARIN ORANGE CHICKEN
In Washington Court House, Ohio, Clara Coulston jazzes up meals with this mouthwatering recipe. She simply treats juicy chicken breasts to a tangy sauce, featuring plenty of citrus flavor.-Ms. Clara M. Coulston, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a large resealable bag, combine the flour, salt and pepper; add chicken. Seal bag and turn to coat; In a large skillet, brown chicken in oil on both sides., Combine the orange juice, marmalade, mustard and rosemary; pour over chicken. Bring to a boil. Reduce heat; cook for 5-8 minutes or until chicken juices run clear and sauce is thickened. Stir in oranges and orange zest. Serve with rice if desired.
Nutrition Facts : Calories 273 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
ORANGE CHICKEN
Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
- In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 27.8 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 0.4 g, Sodium 96.8 mg, Sugar 21.4 g
WHOLE CHICKEN WITH TOMATO AND ORANGE
This recipe came from 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. If you're short on time and expecting company, but still want something a little special, this dish is a good choice. It is simple but delicious. The author suggests cooking in a crockpot on low 7-8 hours or on high 3 1/2-4 hours and in a slow cooker on low for 6-7 hours and on high for 3-3 1/2 hours. I have a slow cooker, so that is the time I have put on the recipe.
Provided by Sazza
Categories Whole Chicken
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the chicken and discard.
- Grate the zest from the orange. Place grated zest in a small bowl and set aside. Cut the orange into quarters and place inside the chicken cavity and close with toothpicks. Place the chicken in the cooker breast side down.
- Combine the brown sugar, ginger, garlic, balsamic vinegar, tomato paste and the chopped sundried tomatoes with the orange zest. Mix well.
- Using a pastry brush, spread and dab this mixture over the chicken.
- Cover with the lid and cook following the times and settings in the description above.
- Lift the chicken from the cooker and pour the liquid which has accumulated into a small saucepan. Return the chicken to the cooker, cover with the lid and keep the chicken warm while you make the sauce.
- Mix the brandy to a smooth paste with the cornflour. Stir into the liquid in the saucepan.
- Bring to the boil, stirring constantly, reduce heat and simmer for a couple of minutes until the sauce thickens.
- Carve the chicken and serve with the sauce.
Nutrition Facts : Calories 792.4, Fat 54, SaturatedFat 15.3, Cholesterol 243.3, Sodium 333.1, Carbohydrate 11.9, Fiber 1.6, Sugar 6.5, Protein 58.5
TANGY ORANGE CHICKEN THIGHS
Here's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. You can easily double or triple the recipe, depending on the size of your slow cooker. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange zest. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove to a serving platter. Stir lemon juice and remaining orange zest into sauce; pour over chicken. Sprinkle with bacon.
Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 236mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
ORANGE HONEY GARLIC CHICKEN
Really easy, tangy and tasty. A delicious orange/honey/soy/garlic marinade! Yum!
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 5
Number Of Ingredients 8
Steps:
- To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 9.6 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.3 g, Protein 31.5 g, SaturatedFat 4.8 g, Sodium 635.2 mg, Sugar 8.1 g
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- Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with salt and pepper.
- Melt 1 Tbsp. butter in a large skillet over medium-high heat. Cook 2 chicken breasts in skillet 4 minutes on each side or until done. Transfer to a serving platter; cover with aluminum foil to keep warm. Repeat procedure with remaining butter and chicken.
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