Pollo Con Naranjas Chicken with Oranges
Brighten up your dinner table with the vibrant flavors of Pollo Con Naranjas, or Chicken with Oranges—a dish that masterfully blends savory and citrusy notes for a mouthwatering experience. This Spanish-inspired recipe features tender, bone-in chicken thighs seared to golden perfection and simmered in a luscious sauce of freshly squeezed orange juice, honey, and warming spices like cumin and paprika. Juicy slices of orange not only add a burst of flavor but also create a stunning presentation. With minimal prep time and a balance of sweet and savory elements, this one-pan chicken dish is perfect for weeknight meals or elegant gatherings. Garnished with fresh parsley and best served alongside fluffy rice or roasted vegetables, it’s an easy yet impressive recipe everyone will love.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup orange juice (freshly squeezed)
- 2 pieces oranges (sliced into rounds)
- 2 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the chicken thighs with salt, black pepper, cumin, and sweet paprika on both sides.
Heat the olive oil in a large skillet or pan over medium heat.
Place the seasoned chicken thighs skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
In the same pan, reduce the heat to medium-low and add the minced garlic. Sauté for 1-2 minutes until fragrant.
Add the orange juice, honey, and chicken stock to the pan, stirring to combine and scrape up any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, skin-side up, and spoon some of the sauce over the top.
Layer the orange slices around and partially on top of the chicken.
Cover the pan with a lid and let it simmer on low heat for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Uncover the pan and increase the heat to medium-high to reduce the sauce slightly for about 5 minutes, if desired.
Garnish with freshly chopped parsley and serve warm with your choice of side dishes, such as rice or roasted vegetables.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 81.3 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2320 mg | 49% | |
*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.
