ORANGE-CHIPOTLE CHICKEN
Big on flavor and easy on the cook's time, this orange-chipotle chicken recipe is appealing. The sweet-yet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice. —Cittie, Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 165°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 324 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 414mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein.
WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS
This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!
Provided by Alejandra Ramos
Categories main-dish
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
- Preheat the oven to 400 degrees F.
- Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
- Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.
CHIPOTLE ORANGE CHICKEN
Chipotle Orange Chicken is sweet, spicy, crispy on the outside and tender on the inside. Also, easily made in one pan in just 30 minutes.
Provided by Catalina Castravet
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Pre-heat oven to 425 degrees.
- Season the chicken with salt and pepper.
- In a medium bowl combine olive oil brown sugar, ground chipotle chili, ground cumin, onion powder, honey, minced garlic, orange juice and orange zest. Stir to combined.
- If you have time, add the mixture over the chicken in a deep pan or large ziplock bag and marinate for 2-6 hours.
- Lightly grease a deep baking dish or pan with olive oil, add chicken to the pan skin side up.
- Add halved oranges and dried chipotle chili peppers to the pan.
- Pour the mixture over the chicken and bake for 25-30 minutes, until browned and cooked through.
- From time to time, brush the chicken with the juices from the pan while baking or use a spoon, to scoop it over the chicken.
- For a crispy, brown top, brush the chicken with the juices from the pan and turn the broiler on high for the final 5 minutes and broil the chicken until it is cooked through and extra browned on top. Watch it closely, so it doesn't burn.
- Once the chicken is cooked, remove the pan from the oven, brush the chicken with the juices from the pan and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Garnish with fresh orange zest and diced green onion.
- Serve and enjoy!
BAKED ORANGE CHICKEN
This baked orange chicken is a quick and elegant recipe. It can easily be doubled or tripled for company. I like to serve mine with a baked potato. -Pamela Siple, Punxsutawney, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Place chicken and reserved marinade in an 8-in. square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 232mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BAKED ORANGE-CHIPOTLE CHICKEN
This baked chicken dish gets its heat from a chipotle chili pepper in adobo sauce-and a nice citrus flavor from the juice of a freshly squeezed orange.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Using your fingertips, carefully separate the skin from the meat across the chicken breast and over tops of the legs. Place in roasting pan; set aside. Mix mayo, chipotle pepper and garlic until well blended; place in small resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Carefully squeeze mayo mixture under chicken skin. Push mixture carefully towards legs without tearing the skin.
- Squeeze orange halves into small bowl. Add dressing and cumin; beat with wire whisk until well blended. Drizzle 1/4 cup of the dressing mixture over chicken. Place squeezed orange halves inside chicken cavity. Insert an ovenproof meat thermometer into thickest part of one of the chicken's thighs.
- Bake 1 hour. Pour remaining dressing mixture over chicken. Bake an additional 30 min. or until chicken reaches an internal temperature of 180°F. Remove and discard orange halves before serving.
Nutrition Facts : Calories 630, Fat 39 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 200 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 62 g
SMOKY ORANGE BARBECUE CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 30
Steps:
- Preheat a grill pan or griddle pan over medium high heat.
- Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
- Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
- To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
- Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Ease of preparation: easy
- In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
- Preheat oven to 425 degrees F.
- Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
- Preparation time: 5 to 10 minutes
- Cooking time: 15 minutes
- Ease of preparation: easy
CHIPOTLE ORANGE CHICKEN
This Gluten-Free Chipotle Orange Chicken Recipe is from Elana's Pantry (www.elanaspantry.com). It is my children's current favorite entrée, and will be the main course at our Passover Seder. Its sweet flavors are just right for this festive celebration.
Provided by Elanas Pantry
Categories Whole Chicken
Time 2h20m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken and pat dry with a paper towel.
- Place chicken in an 8 x 12 inch Pyrex baking dish.
- In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle.
- Rub mixture onto chicken.
- Pour orange juice over chicken.
- Marinate chicken in the refrigerator, time permitting for up to 3 hours.
- Bake at 350°F for 1.5 to 2 hours.
- Serve.
Nutrition Facts : Calories 753.2, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 809.6, Carbohydrate 7.3, Fiber 0.2, Sugar 5.3, Protein 57.9
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