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Chicken in Spicy Orange Sauce

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Submitted by JuLL

YIELD

2 servings

PREP

25 min

COOK

40 min

READY

70 min

Ingredients

2 2
EACH EACH CHICKEN BREASTS
cut into 4 pieces
1 15
TABLESPOON ML VEGETABLE OIL
¼ 59
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML PAPRIKA
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
LARGE LARGE GARLIC CLOVES
minced *
1 237
CUP ML CHICKEN BROTH
¾ 177
CUP ML ORANGE JUICE
1 1
EACH EACH GREEN BELL PEPPERS
cut into strips
1 1
EACH EACH ORANGE ZEST
grated *
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML OREGANO
dried
1 15
TABLESPOON ML LEMON JUICE
fresh
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
4 4
SLICES SLICES ORANGES
thin *
1 1
X X PARSLEY LEAVES
chopped, for garnish *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 373 27% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 538mg 22%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 67g
Vitamin A 16% Vitamin C 151%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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