After many attempts to come up with an introduction for this recipe I can’t seem to find the right words, or any words at all. So I’m just going to say that I’ve always liked orange chicken (or chicken a la orange or whatever you want to call it) and I have been craving it for a while. Last Friday I finally decided to make it, but when I search for a recipe online I found so many different recipes, similar dishes and adaptations that I decided to do something adventurous. This blog wouldn’t be Thoughts and recipes of a kitchen adventurer if I weren’t adventurous every once in a while, would it?
This is what I did and though the result was good, It didn’t have that special kick I was expecting. In the future I will experiment with some other ingredients in my search for the perfect Pollo a la Naranja.
Pollo a la naranja
Printable version
Makes 3-4 servings
Prep time: 20 minutes
Cooking time: 3 hours
Method: Marinate, bake
For this recipe you will need:
- 1/2 chicken, cleaned
- 3 large oranges
- 1 TBSP salt
- 1 tsp ground black pepper
- 1 tsp pink peppercorn
- 1 tsp oregano
- 1/2 tsp parsley flakes
- 1/2 tsp garlic powder
Preparation:
- Mix the zest of one orange with the spices (salt, ground pepper, peppercorn, oregano, parsley and garlic)
- Pad chicken with spices all over getting some between the skin and the meat. Remember to wash your hands and any surfaces that come in contact with raw chicken afterwards. Unfortunately salmonella can still be transmitted in raw chicken.
- Squeeze the juice of 2 oranges over chicken and refrigerate for 3-4 hours.
- Preheat oven to 250° F (120° C)
- Put chicken in a baking dish. Peel the third orange and put segments in with the chicken. Cover with aluminum foil and bake for about 3 hours.
- When coming out of the oven the meat should literally fall from the bone. That’s when you know you have a delicious and tender piece of chicken.
Maybe this chicken only needed a little bit of spiciness. Like I said above, I did enjoyed it and Jon thought it was very good. Maybe my Mexican tongue was only asking for some salsa? If you happen to make this dish, let me know what you think and if you make any changes I’ll be happy to try them myself. I still have some leftovers that I am going to spice up a little for lunch tomorrow. Maybe after a couple of days it will taste better, right?
Buen Provecho!
24 Replies
It looks tender. In terms of the spiciness, maybe you could have added some chilli or some spicy paprika and some coriander (cilantro)? I’ve done something similar with lemons though so i might give this a try in the near future. cheers amigo…great experiments.
Posted on March 17th, 2008 at 5:31 pm
This looks awesome. You can see how tender the chicken is and it looks easy to boot. Will try this.
Posted on March 17th, 2008 at 5:45 pm
Ben, fabulous dish and remarkably easy. The chicas will be banging on your door for this one!
Posted on March 17th, 2008 at 7:21 pm
I agree with Peter,perhaps some Cilantro and cumin.Other than that I love it when chicken cooks down until its so tender.
Posted on March 17th, 2008 at 8:54 pm
i love orange chicken. i have a really good receta con gallina…. i’ll share it with you eventually… hmm, maybe it needs to go in my cookbook… oh and yes, food always (well sometimes) tastes better the next day…
how are you otherwise.
Posted on March 17th, 2008 at 10:40 pm
[...] three hours in the oven it came out tender and delicious. Get the recipe here This entry was posted on Monday, March 17th, 2008 at 11:01 pm and is filed under [...]
Posted on March 17th, 2008 at 11:02 pm
[...] three hours in the oven it came out tender and delicious. Get the recipe here This entry was posted on Monday, March 17th, 2008 at 11:02 pm and is filed under [...]
Posted on March 17th, 2008 at 11:02 pm
I’m always searching for a different chicken recipe and this hits the spot! thanks for sharing
Posted on March 18th, 2008 at 1:54 am
Chicken and citrus is a match made in heaven. Years ago I had a recipe for an entire boneless chicken stuffed with rice and an orange sauce. It was fabulous with a little bite. Of course I threw away all my recipe cards when I moved last, thinking I could find anything I wanted on the net…I was so wrong….so sad for me:(
Posted on March 18th, 2008 at 6:28 am
I love when you are adventurous, Ben!
it looks lovely! Can I have a bite?
Posted on March 18th, 2008 at 11:18 am
I’ve only had the Chinese version of orange chicken. I like the sounds of this one!
Posted on March 18th, 2008 at 12:00 pm
Well it certainly looks delicious but I totally accept your verdict and I thank you having these adventures and making us all better cooks!
Posted on March 18th, 2008 at 2:23 pm
I vote for some red chili flakes or minced jalapeno — I like food spicy! I like how you’ve cooked it at a low temperature for a long time. I love when it falls off the bone — good job!
Posted on March 18th, 2008 at 9:52 pm
I’m so glad you’re using those pink peppercorns! Have you tried adding a smidge of ground cinnamon and dried pasilla to the spice mix? Also, try using a splash of vinegar or lemon juice for a little more acid – orange juice alone can be a bit too neutral. I dunno, I think your chicken looks great the way it is!
Posted on March 18th, 2008 at 9:53 pm
Mmm….the juiciness. Oh, the juiciness! Just look at it!
Posted on March 19th, 2008 at 1:53 pm
Hiya Ben…citrus is good with anything & everything. This does look good. Maybe you should have made a marmalade salsa (if there’s something like that) with red chillies etc to give you the ‘kick’! I read about a nice marinade on Manggy’s blog (No Special Effects) a while ago. It even had whiskey in it; if the chicken won’t kick you, the whiskey hopefully will! Just kidding dear friend. BTW, love the slide show you’ve begun to add to your posts. Neat!! Ciao for now!
Posted on March 21st, 2008 at 10:24 am
I heart orange chicken! But I’ve only ever had the Asian variety.. tender chunks of white meat chicken battered and deep fried then smothered in a spicy orange Asian sauce.. holy cow is it good. I will definitely try this version because it’s got to be healthier without the frying, eh?
Looks good.. you are such an adverturous chef!
xoxo
Posted on March 21st, 2008 at 5:52 pm
Orange chicken sounds good. That chicken looks nice and juicy!
Posted on March 21st, 2008 at 7:56 pm
This is nice, Ben. You know it’s good when the meat just falls from the bone
Posted on March 22nd, 2008 at 7:20 am
Oh great, i was already hungry before coming here… now i’m drooling!
I bet it’s good! really good!
Posted on March 22nd, 2008 at 10:43 pm
Happy Easter. Sorry I haven’t been around lately. Your pollo sounds delicious and I love the orange in it. I made chicken Espinoza recently and I was told it is Mexican. Is it really Mexican?
What happened with the Event? I cannot find it.
Posted on March 23rd, 2008 at 11:39 am
HOla Ben, it does look wonderful! I have one recipe of Pato a la naranja that I might post soon, have to the check the ingredients, buy the duck, cook and eat, ja, ja, can’t wait… it’s a fiesta dish. I know that duck needs more cooking time… we can compare after I do it ok?
Buenas fiestas amigo!
Posted on March 24th, 2008 at 12:47 pm
Hm, I love the way this sounds… Oranges can take quite a bit to get full flavor from. Maybe consider reducing the sauce before baking the chicken in it to get a more potent orange flavor? I love the idea someone already commented on with simply adding red pepper flakes. Also, I find that clove and orange goes together exceptionally well. Keep up those crazy adventurous ways!
Posted on March 24th, 2008 at 2:18 pm
What your recipe needs is Chipotle, I make this recipe all the time for my family and friends, and trhe combination of Chipotle and orange is delicious
Posted on April 2nd, 2008 at 2:17 pm
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