Pollo a La Naranja Chicken in Orange Sauce
Brighten up your dinner table with Pollo a la Naranja, a succulent chicken dish elevated by a luscious homemade orange sauce. Juicy, tender chicken thighs are seared to golden perfection and then simmered in a vibrant blend of freshly squeezed orange juice, honey, and soy sauce, enhanced with fragrant garlic and a touch of orange zest. This Latin-inspired recipe strikes the perfect balance between sweet and savory, with a glossy, thickened sauce that clings beautifully to each piece of chicken. Ready in just 35 minutes, this dish is versatile and pairs effortlessly with rice, couscous, or roasted vegetables, making it an ideal choice for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and added flavor. Pollo a la Naranja is a flavorful, crowd-pleasing recipe you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup orange juice (preferably freshly squeezed)
- 0.5 cup chicken stock
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 cloves garlic cloves, minced
- 1 teaspoon orange zest
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet or sauté pan, heat the olive oil over medium-high heat.
Add the chicken thighs to the pan and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken from the pan and set it aside.
In the same pan, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the orange juice, chicken stock, honey, soy sauce, and orange zest to the pan. Stir to combine and bring to a gentle simmer.
Return the chicken thighs to the pan, nestling them into the sauce. Cover and cook for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
In a small bowl, mix the cornstarch and water to make a slurry. Gradually stir the slurry into the orange sauce to thicken it.
Let the sauce simmer for another 2-3 minutes until it reaches the desired consistency.
Remove the pan from heat. Taste the sauce and adjust seasoning with additional salt or honey if needed.
Garnish the chicken with chopped parsley, if desired, and serve hot. This dish pairs wonderfully with rice, couscous, or roasted vegetables.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 56.2 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
