Pollo A La Naranja: Best Orange Chicken Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
51 mins
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Total Time
1 hr 6 mins
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Servings
6
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Calories
289 kcal
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Course
Main Course
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Cuisine
South American, Paraguayan
Pollo A La Naranja: Best Orange Chicken Recipe
Description
Pollo A La Naranja uses bone-in chicken pieces that are seasoned and browned in an oven-proof skillet to develop a crispy, golden skin and rich flavor. The sauce combines fresh orange juice, orange zest, orange liqueur, and paprika, creating a slightly sweet and tangy glaze that complements the savory chicken and sautéed vegetables including onion, bell pepper, and poblano pepper. The use of fresh zest and apple cider vinegar adds brightness and a subtle acidity that balances the dish. The chicken finishes cooking in the oven, absorbing the aromatic sauce.
The texture of the finished dish is tender and juicy chicken with softened, flavorful vegetables and a smooth, slightly thickened orange sauce. The skin remains crisp on the browned parts, contrasting with the moist meat. This preparation is suitable for serving with rice or crusty bread to soak up the sauce.
Leftover Pollo A La Naranja can be refrigerated for up to three days in an airtight container. When reheating, warming gently either in a skillet with a bit of added liquid to loosen the sauce or in the microwave helps maintain moisture and flavor. The recipe also allows for freezing for up to three months; thaw overnight in the refrigerator before reheating.
Ingredients
- 3 pounds chicken split breast halved crosswise, legs separated into thighs and drumsticks), trimmed, bone-in pieces
- 4 Teaspoons seasoning with pepper divided, Goya All Purpose
- 1 Teaspoons black pepper ground
- 2 teaspoons vegetable oil
- 1 large onion , julienne
- 1 bell pepper or any color), julienne, orange
- 1 poblano pepper julienne, or bell pepper
- 5 garlic , minced
- 2 teaspoons thyme minced or ½ teaspoon dried, fresh
- 2 teaspoons all-purpose flour
- 1 teaspoon paprika
- orange zest from 2 large
- 1 cup orange juice freshly squeezed
- ¼ cup orange liqueur such as Gala
- 1 teaspoon apple cider vinegar
Instructions
- Preparation: Preheat the oven to 450°F and adjust the rack to the middle position. Pat the chicken dry with paper towels. Season it evenly with 2 teaspoons of Goya Adobo seasoning and 1 teaspoon ground black pepper.
- Cooking the Chicken: In a 12-inch heavy bottom oven-proof skillet, heat oil over medium-high heat until it just starts smoking. Place the chicken in the skillet, skin side down, and cook until well browned, about 10 minutes. Flip and cook the other side for about 5 minutes. Remove the chicken and set it aside on a plate.
- Preparing the Sauce: Reduce the heat to medium. Drain off excess fat from the skillet, leaving about 1 tablespoon. Add the onion and peppers, cooking until they soften, approximately 5 minutes. Stir in the garlic, thyme, and flour.
- Cook for about a minute until the flour is absorbed and the mixture is fragrant. Pour in the orange juice, orange zest, paprika, vinegar, orange liqueur (if using), and the remaining 2 teaspoons of adobo seasoning. Bring this to a boil, stirring occasionally.
- Roasting: Place chicken back into the skillet, skin side up, nestled in the sauce. Roast in the oven until the internal temperature of the chicken breasts reaches 160°F and the thighs/drumsticks reach 175°F, about 10 minutes, about 30 minutes. Taste and season with salt and pepper as needed. Transfer the chicken to a serving platter.
Notes
- Store leftover chicken in an airtight container and refrigerate for up to 3 days.
- Reheat gently in a microwave or skillet, adding a splash of orange juice or broth if sauce thickens too much.
- The dish can be prepared a day ahead or frozen for up to 3 months; thaw overnight before reheating.
User Reviews
Overall Rating
5
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