Pollo Con Naranja (Chicken with Orange)

Pollo Con Naranja
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Pollo Con Naranja
Print Recipe
  1. Preheat the oven to 350˚F.
  2. Sprinkle chicken pieces with salt and pepper.
  3. Heat the olive oil in a frying pan.
  4. Put flour (start with a cup or so) in a plastic bag. Drop chicken pieces, a few at a time, in the bag. Twist the top and shake them to cover them completely.
  5. Brown the floured chicken pieces in the frying pan a few pieces at a time (if you crowd the pan, the oil cools and the chicken gets greasy).
  6. Remove the browned chicken pieces and set aside on a plate.
  7. Add onions to the pan drippings in the frying pan and sauté about 5 minutes.
  8. Add the broth...
  9. ...juice...
  10. ...sugar...
  11. ...spices...
  12. ...raisins and almonds (this time I didn't have any so I skipped them)...
  13. ...to the onions and bring to a boil.
  14. Arrange the chicken back in the pan and scoop the sauce over chicken.
  15. Place an orange slice on top of each piece of chicken.
  16. Bake for 40-45 minutes, occasionally ladling the sauce up over the chicken.
Recipe Notes

January 22, 2016

Made this because I had some oranges that needed to be used and some chicken already thawed: I didn't have almonds or raisins so I skipped them: didn't miss the nuts; the raisins would have been fun. I changed the recipe from the way in which it was originally written: the chicken is supposed to be transferred to a new baking pan and the sauce poured over, but why use a new pan if you're browning in a Dutch oven? Also you're supposed to use the orange slices to garnish when it's finished cooking, but I thought putting them on before looked prettier and less contrived.

Early 1980s

I made this a few times to bring to high school Spanish class for events. It's pretty darned good, if only ostensibly Spanish. Recipe originally from a Girl Scout book.

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