Pollo A La Naranja: Best Orange Chicken Recipe
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. Everything comes together in a rich and flavorful sauce with a subtle touch of spiciness, perfectly complementing the tender chicken.
Tools
- 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
How to Store & Re-Heat
To store leftover chicken, place it in an airtight container and refrigerate for up to 3 days. For reheating, gently warm it in a microwave, stirring occasionally to ensure even heating, or reheat it in a large skillet or frying pan over low heat; add a splash of orange juice, chicken broth, or water if the sauce becomes too thick. Avoid overheating to maintain the chicken's moisture and flavor.
Make Ahead & Freeze
Pollo a la Naranja is best enjoyed fresh, but you can prepare it a day in advance. Allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
For extended storage, freeze it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight if frozen. To reheat, follow the instructions above.
Nutrition Facts
Pollo A La Naranja: Best Orange Chicken Recipe
Amount per Serving
Calories
289
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
82
mg
27
%
Sodium
1630
mg
71
%
Potassium
400
mg
11
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
1521
IU
30
%
Vitamin C
73
mg
88
%
Calcium
42
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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