Chicken in Spicy Orange Sauce
Submitted by JuLL
Browned chicken bakes in a citrusy sauce of fresh orange juice, orange zest, cumin, and red pepper flakes with green bell pepper strips. Bright, zesty, and lightly spicy.
YIELD
2 servingsPREP
25 minCOOK
40 minREADY
70 minOrange and chicken is one of those combinations that just works, and this recipe cranks it up with cumin, red pepper flakes, and a squeeze of lemon.
The chicken gets dredged in seasoned flour and browned until golden, then tucked into a baking dish. The real star is the sauce: onion and garlic softened in the pan drippings, then simmered with chicken stock, orange juice, orange zest, green pepper strips, and a warm spice blend until thick and glossy.
Everything bakes together until the chicken is tender and the sauce has soaked into every crevice.
Garnish with thin orange slices and parsley for a plate that looks straight out of a cookbook.
Pro Tips
- Use the leftover seasoned flour from dredging to thicken the sauce; it gives the sauce body without needing a separate roux
- Freshly squeezed orange juice makes a noticeable difference over store-bought; the flavor is brighter and less sweet
- Grate only the orange part of the zest, not the white pith underneath, which turns bitter
- This scales up easily for a dinner party; just use a larger baking dish and double the sauce
Ingredients
Directions
Skin and debone chicken.
Heat oil in heavy skillet.
Combine flour, salt, pepper and paprika and roll chicken in mixture.
Reserve excess flour.
Brown chicken in oil.
Transfer to small baking dish .
In same oil, sauté onion and garlic until soft.
Sprinkle in any of the flour left over from coating the chicken and stir to blend.
Stir in the chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley.
Cook ‘til sauce is thick and smooth.
Pour over chicken.
Bake, covered at 375℉ (190℃) F for 40 minutes.
Garnish with sliced oranges and parsley.
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