Best Crock Pot Mexican Orange Chicken Pollo Con Naranja Recipes
CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)
My husband had open-heart surgery when we were living on the Texas-Mexican border in 2001. The wife of his heart-surgeon, Velda de La Garza, wrote a heart-healthy Mexican cookbook (*Healthy Mexican Cooking*), which we purchased while he was in the hospital. This dish is one of our favorites -- an easy Mexican take on that old favorite, Orange Chicken. We found it needed a little more spice than called for; you could either up the cayenne or leave the jalapeno seeds in. But then we like spicy food!
Provided by lecole54
Categories Chicken
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Set crock pot to high.
- Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
- Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
- Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
- Great served over rice!
POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)
This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food
Provided by Annacia
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large, deep frying pan with a heavy bottom.
- Fry chicken breasts, turning so that they brown on both sides.
- Remove from pan and set aside.
- Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
- Add the juices and the white wine.
- Reduce the sauce a bit by simmering for a few minutes.
- Pour the Sauce into a food processor or blender and puree.
- Return the sauce to the frying pan.
- Salt and pepper to taste.
- Note: If you prefer a "chunky" sauce, you do not have to puree.
- Return the chicken to the frying pan of sauce.
- Cover and simmer for 10-15 minutes.
- Place chicken on plates, spooning sauce over each piece.
- Garnish with orange slices. Serve with rice and bread.
CROCK POT MEXICAN CHICKEN
Make and share this Crock Pot Mexican Chicken recipe from Food.com.
Provided by veenas
Categories Chicken
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover the bottom of the pot with salsa.
- next mix canned soup with the rest of the salsa.
- place the chicken in the pot, add salsa -soup mixture.
- cover and cook on low for 6-8 hours
- fork shred or mash chicken pieces.
- add shredded , sour and cream cheeses.
- cook for an additional 1-2 hours.
- serve in tortillias or your choice rice, chips etc.
Nutrition Facts : Calories 210.5, Fat 5.8, SaturatedFat 2.9, Cholesterol 79.2, Sodium 583.6, Carbohydrate 6.4, Fiber 0.9, Sugar 1.9, Protein 32.1
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