Orange baked chicken is a recipe that combines the juicy and tender chicken with the freshness and characteristic acidity of orange. Its origin dates back to the influence of Mediterranean cuisine, where citrus fruits are used to enhance the flavor of meats, especially chicken. In different Latin American countries, this dish may vary in name; for example, in Mexico it is simply known as "orange chicken" and in Argentina it is usually prepared with different techniques but maintains the citrus accompaniment. This recipe is appreciated for its balance between sweetness and a touch of acidity, making it very popular at family gatherings and special occasions, highlighting the versatility of chicken in Latin American gastronomy.
Baked chicken with orange
How to Make Orange Baked Chicken
To begin, thinly peel the zest from 1 orange and cut these strips into thin pieces that will add a special aroma to the dish.
Then, grate the zest of the other orange and squeeze the juice from both to use in the sauce that will accompany the chicken.
Next, heat the olive oil in a skillet and add the pieces of boneless, skinless chicken breast, browning them on both sides to seal in the juices.
Remove the chicken from the skillet and keep it warm while you prepare the sauce.
Add the chopped onion to the fat left in the skillet and fry it gently for 5 minutes until translucent.
Drain any excess fat and then incorporate the Worcestershire sauce, water, tomato paste, the orange zest, and juice.
Bring this mixture to a boil and season lightly with salt and pepper to taste.
Line a shallow baking dish with aluminum foil, leaving enough foil so that the edges overlap in the center.
Place the chicken pieces on the aluminum foil, pour the orange sauce on top, and cover with more aluminum foil, securing the edges by folding them so the steam does not escape.
Bake the chicken at 180 °C for 1 hour so it absorbs all the flavors and becomes tender.
To serve, remove the aluminum foil and pour the cooking juices over the chicken, enjoying a delicious and aromatic combination.
Ingredients (8)
- Oranges
- Olive oil
- Boneless skinless chicken breasts
- Onion
- Worcestershire sauce
- Water
- Tomato paste
- Salt and pepper
Instructions (11 steps)
- 1 Finely peel the rind of 1 orange and cut the peel into thin strips
- 2 Grate the rind of the other orange and squeeze the juice from both
- 3 Heat the oil in a skillet, add the chicken pieces and brown on both sides
- 4 Remove from the skillet and keep warm
- 5 Add the onion to the fat remaining in the skillet and fry gently for 5 minutes
- 6 Drain any fat, then add the Worcestershire sauce, water, tomato paste, and orange rind and juice
- 7 Bring to a boil and season lightly with salt and pepper
- 8 Line a shallow baking dish or roasting pan with aluminum foil, leaving enough foil on both sides to overlap in the center
- 9 Place the chicken on the foil, pour the orange sauce over it, and cover with the foil, securing the edges by folding them together
- 10 Bake at 180°C for 1 hour
- 11 To serve, pour the juices over the chicken
Nutritional Information
Calories:
229 kcal
Protein:
52%
Carbohydrates:
5%
Fat:
10%
Sugar:
44%
Sodium:
10%
Percent Daily Value for nutrients; calories are shown in kcal.