Braised Orange Chicken Recipes

Steps:

• Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside.
• Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins.
• Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.

Steps:

• Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
• Cook and stir onion in the same skillet until softened, about 5 minutes.
• Stir in garlic; cook and stir until fragrant, about 1 minute.
• Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
• Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Steps:

• Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
• Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
• Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.

Steps:

• Heat the olive oil in a large straight-sided saute pan. Add fennel and brown on all sides. Stir in the stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until fennel is tender, about 20 minutes.

Steps:

• Rinse chicken and pat dry. Cut into 1 1/2 inch chunks.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, about 6-8 minutes. Transfer with a slotted spoon to a rimmed plate.
• Add onion, garlic, cocoa, chili powder, sugar, cumin, and cinnamon to pan. Cook, stirring often, until onions are limp and spices are fragrant, about 1-2 minutes.
• Add 1/2 cup broth to pan and stir to loosen and bits stuck to bottom. Simmer until onion is limp, about 5 minutes.
• Return chicken to pan. Using a zester or fine grater, grate enough peel (orange part only, no white) from one of the oranges to make 1 tsp zest. Juice the orange into a liquid measuring cup. Add zest and 1/2 cup juice to pan (save any remaining juice for another use). Cover and simmer over low heat until chicken is no longer pink in center, about 8 minutes (cut to test).
• Meanwhile, cut and discard peel and membrane from remaining orange. Thinly slice crosswise into rounds; set aside.
• When chicken is done, skim any fat from sauce and discard. Add wine and bring to a boil over high heat. Add salt to taste. Pour into a serving dish and garnish with orange slices and sprigs of parsley.

Steps:

• Rinse the rice in a sieve under cold running water until the water runs clear; put to one side.
• Heat the olive oil in a large, heavy-bottomed pot and throw in the onions. Cook over medium heat until they soften and turn golden. Season the chicken thighs and add them to the pan. Brown on all sides, then pour in 2 1/2 cups water and bring to a simmer. Cover with a lid and cook until the chicken is tender, about 20 minutes.
• Meanwhile, peel the zest from the orange with a potato peeler, then cut it into matchstick strips. Blanch in a small pan of boiling water for a couple of minutes, then drain.
• Dissolve the sugar in 1/2 cup (scant) water in a small, heavy-bottomed pan over medium heat, then bring to a boil and let bubble to reduce and thicken for 5 to 10 minutes until syrupy. Add the orange zest, slivered almonds, and pistachios and boil for 5 minutes, skimming off any froth. Strain the syrup and return to the pan; set aside the orange zest and nuts. Add the saffron and rose water to the syrup and boil again for 3 minutes, then add the cardamom seeds.
• Preheat the oven to 300 degrees F. Strain the stock from the chicken thighs and add the syrup to it. Make this up to 3 cups with more water. Bring it to a boil in an ovenproof casserole and add the rice. Season and add two-thirds of the orange zest and nuts, keeping the rest to one side. Bring back to a boil, then cover and simmer until the rice is cooked. The liquid should have all been absorbed by now.
• Bury the chicken and onions in the rice and add the fava beans and peas, if you are including them. Put the lid on and cook in the oven for 20 minutes.
• Serve straight from the pan or, if you prefer, in a large, warmed serving dish. Sprinkle the last third of the orange zest and nuts over the top before bringing it to the table.

Steps:

• Slice chicken breast into cubes.
• In a bowl, combine marinade ingredients. Add chicken and stir to coat.
• Let marinate at least 1 hour.
• In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
• Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
• Serve over rice if desired.
• Enjoy!

Steps:

• Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.
• Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.
• Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.
• Spoon the juices over the chicken then add the capers, re-cover and simmer for a further 10-15 minutes, or until chicken is cooked through. Serve immediately.

Steps:

• Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
• Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.

Steps:

• Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
• Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.