Time 35m Number Of Ingredients 12 Steps:
Sauce: Start by making the sauce; it needs to cook a little longer than the chicken. Oranges: Zest one orange; you will need about 1 teaspoon zest. Juice both oranges; you will need 200 ml/ ¾ cup orange juice. Caramelize the icing sugar in a small saucepan. Add the orange juice and the chicken stock and stir to dissolve the sugar clumps. Reduce: Add the orange zest, bring everything to a boil, and reduce this liquid to half. It will take about 10 to 15 minutes. Sieve: Add salt, pepper, and 1 or 2 tablespoons cognac to taste (optional) and sieve the sauce through a fine-mesh sieve. Add butter: Pour the sauce back into the saucepan. Cut the cold butter into small cubes and add the cubes to the sauce, one after another, while stirring all the time. The sauce needs to be served immediately. Chicken: While the sauce is cooking, prepare the chicken breasts. If you have 2 large chicken breasts, slice them diagonally to obtain 2 thinner pieces. Pound: Place the chicken breasts between 2 layers of plastic foil and pound them using a meat pounder. Make sure that the chicken pieces are evenly thick all over. Sprinkle with paprika, salt, and pepper on both sides. You can choose other spices if you wish. Cook: Heat the olive oil in a large, cast iron pan. Cook the chicken, 3 minutes per side or until cooked through. Do not overcook! Rest: Place on a warm plate, cover loosely with aluminum foil, and let rest for 5 to 10 minutes or until the sauce is ready. Serve immediately with the orange sauce, rice, and veggies of choice.
Time 42m Yield 6 servings. Number Of Ingredients 17 Steps:
In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer’s directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.
Time 45m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside. In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken. Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use. Yield: 4 servings (with leftovers for additional meals such as Robin’s Chicken Quesadillas and Thai Chicken Salad)
Time 1h20m Yield 4 servings Number Of Ingredients 20 Steps:
For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet. Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze. For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F. Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes. Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
Time 40m Yield 4 Number Of Ingredients 7 Steps:
In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear. Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
Time 30m Yield 2 Number Of Ingredients 7 Steps:
Heat olive oil in a skillet over medium-high heat. Lightly coat chicken breasts in flour, shaking off excess, and brown in oil on both sides. Stir in cointreau, oranges, and heavy cream. Reduce heat to medium, and simmer until liquid has reduced by half. Remove chicken from pan when not longer pink in center, and allow the sauce to reduce another 5 minutes. Stir in chives, season to taste with salt and pepper.
Yield 4 servings Number Of Ingredients 11 Steps:
Slice chicken breast into cubes. In a bowl, combine marinade ingredients. Add chicken and stir to coat. Let marinate at least 1 hour. In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes. Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes. Serve over rice if desired. Enjoy!
Time 40m Yield 4 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.
Time 50m Yield 4 Number Of Ingredients 10 Steps:
Gather the ingredients. Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened. Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes. Divide the sauce in two. Reserve. Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you’re using thighs with skin. Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste. Bake for 20 minutes. Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through. Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken. Serve hot and enjoy.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In skillet with shortening, brown chicken on all sides. Sprinkle with 1 teaspoon salt. Add paprika. Arrange onion over top of chicken. Combine juice, brown sugar, parsley, soy, ginger and 1/4 cup of water; pour over chicken and onion. Cover and simmer until chicken is tender, 35-50 minutes. Serve over hot rice.
Time 1h Yield 4 servings Number Of Ingredients 10 Steps:
Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice). Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion. Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.
Time 45m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator. Preheat the oven to 400 degrees. Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice. Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes). Place the chicken into a shallow serving bowl & cover to keep warm. Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally. Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.
