This recipe for Pollo a la Naranja🍊 has earned its place in our home as one of our absolute family dinner favorites, and here's why: This dish combines the sweet tanginess of fresh orange juice and the savory flavor of garlic, onions, and a mix of sweet bell peppers and poblano peppers.
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Everything comes together in a rich and flavorful sauce with a subtle touch of spiciness, perfectly complementing the tender chicken.
What makes it even more special, at least for me? 😊 It's one of the first meals I ever made for my husband, leaving him loving it, just like my Guiso de Fideo, which he says is the best Guiso he's ever tasted. But, honestly, he says that about everything I cook for him.
😍 My secret to a flavor-packed dish? It's a vibrant blend of freshly squeezed orange juice and aromatic orange zest, combined with the robust Goya Adobo All-Purpose Seasoning with Pepper. To elevate it further, I add a splash of orange liqueur, adding a subtle, sweet complexity. This creates the perfect balance of sweet and tangy flavors.
What's the best part? This Orange Chicken is not only delicious but also healthy, as it contains no added sugar. Plus, it's surprisingly simple to prepare. Give this tasty Pollo a la Naranja recipe a try. I'm sure you'll enjoy it, just like my family does!
How to Make Pollo a la Naranja
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 450°F
Skin and Season chicken.
Sear Chicken.
Sauté vegetables and aromatics.
Add liquid ingredients.
Return chicken to skillet
Roast until cooked.
Serve.
Serving Suggestions
Pollo a la Naranja pairs well with a variety of sides. White rice is a classic accompaniment, providing a neutral base to complement the flavorful sauce. Steamed or stir-fried vegetables add a nutritious and colorful element.
For a refreshing contrast, a fresh salad works well. Noodles or crusty bread are great for soaking up the sauce. A citrus-based coleslaw can also add a delicious crunch and freshness.
Camila's Tips
- To further enhance the flavor, add orange slices from 1 orange to the mixture before roasting.
- Use a heavy-bottomed, deep skillet or a Dutch oven for even cooking and to prevent the sauce from burning.
- Allow the pollo a la naranja to rest for a few minutes after cooking to let the flavors meld together before serving.
Pair with
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Recipe
Pollo A La Naranja: Best Orange Chicken Recipe
Equipment
- 12-inch Oven-Proof Skillet
- Sharp Chef's Knife
- Measuring Spoons & Cups
- Microplane or Zester
- Wooden spoon or spatula
Ingredients
- 3 pounds bone-in chicken pieces (split breast halved crosswise, legs separated into thighs and drumsticks), trimmed
- 4 Teaspoons Goya All Purpose Seasoning with Pepper , divided
- 1 Teaspoons Ground Black Pepper
- 2 teaspoons vegetable oil
- 1 large onion , julienne
- 1 Orange Bell pepper ( or any color), julienne
- 1 poblano Pepper or Bell Pepper , julienne
- 5 Garlic , minced
- 2 teaspoons fresh thyme , minced or ½ teaspoon dried
- 2 teaspoons all-purpose flour
- 1 teaspoon paprika
- zest from 2 large oranges
- 1 cup freshly squeezed orange juice
- ¼ cup orange liquor such as Gala
- 1 teaspoon apple cider vinegar
Instructions
- Preparation: Preheat the oven to 450°F and adjust the rack to the middle position. Pat the chicken dry with paper towels. Season it evenly with 2 teaspoons of Goya Adobo seasoning and 1 teaspoon ground black pepper.
- Cooking the Chicken: In a 12-inch heavy bottom oven-proof skillet, heat oil over medium-high heat until it just starts smoking. Place the chicken in the skillet, skin side down, and cook until well browned, about 10 minutes. Flip and cook the other side for about 5 minutes. Remove the chicken and set it aside on a plate.
- Preparing the Sauce: Reduce the heat to medium. Drain off excess fat from the skillet, leaving about 1 tablespoon. Add the onion and peppers, cooking until they soften, approximately 5 minutes. Stir in the garlic, thyme, and flour.
- Cook for about a minute until the flour is absorbed and the mixture is fragrant. Pour in the orange juice, orange zest, paprika, vinegar, orange liqueur (if using), and the remaining 2 teaspoons of adobo seasoning. Bring this to a boil, stirring occasionally.
- Roasting: Place chicken back into the skillet, skin side up, nestled in the sauce. Roast in the oven until the internal temperature of the chicken breasts reaches 160°F and the thighs/drumsticks reach 175°F, about 10 minutes, about 30 minutes. Taste and season with salt and pepper as needed. Transfer the chicken to a serving platter.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
