Best Orange Onion Chicken Recipes

FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE

Steps:

• Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
• Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
• Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

ONION-FRIED MANDARIN ORANGE CHICKEN

Steps:

• Season the chicken with the basil, salt, and cayenne pepper.
• Melt the margarine in large nonstick skillet.
• Add chicken and cook over medium-high heat for 5 minutes.
• Turn chicken; add onion and cook an additional 4 to 6 minutes or until chicken is fork tender and juices run clear.
• In a small bowl, combine the chicken broth, reserved orange liquid and cornstarch; blend well.
• Add to skillet with chicken and cook stirring until thick and bubbly.
• Gently stir in orange segments; cook until heated through.

ORANGE ONION CHICKEN

Steps:

• In a skillet, brown chicken in oil; drain. Add 1 cup water, orange juice, onion, broth and ginger. Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken; keep warm. , Mix cornstarch with remaining water; stir into skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Add the orange sections and heat through. Serve over the chicken.

CHICKEN FLAUTAS WITH ORANGE AND RED ONION SALSA

Steps:

• 1. TO MAKE THE F1AUTAS: In a medium saucepan, combine the chicken breasts, onion, garlic, oregano, cumin, salt, and peppercorns. Add enough cold water to cover the chicken by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer for 20 minutes (the chicken will not be completely cooked). Remove from the heat, cover tightly, and let the chicken cool in the liquid, about 1 hour. 2. Remove the chicken from the bones, shred the chicken, and discard the skin and bones. Set the chicken aside. 3. Heat a dry medium skillet over medium heat. Add a tortilla to the skillet and heat, turning once, until pliable, about 30 seconds. Place on a work surface. Add one eighth of the shredded chicken and roll up the tortilla into a narrow "flute," securing the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and chicken. (The flautas can be prepared up to 1 hour ahead of frying, covered, and set aside.) 4. MEANWHILE, TO MAKE THE SALSA: Using a large knife, cut the top and bottom from each orange down to the flesh. Put the oranges on end and cut off the peel down to the flesh. Cut between the membranes to release the segments. In a medium bowl, combine the orange segments, red onion, cilantro, lime juice, jalapeno, garlic, and salt. Cover and refrigerate until ready to serve, not more than 2 hours. 5. Just before frying the flautas, thin the sour cream with the milk. 6. Preheat the oven to 200°F. Put a large wire cake rack over a jelly roll pan. In 2 batches, in a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. Deep-fry the flautas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack to drain. Keep the flautas warm in the oven while frying the rest. Serve the flautas on individual plates, drizzled with the sour cream (or use a squeeze bottle to pipe streaks of sour cream over the flautas) and garnished with spoonfuls of the salsa.

ORANGE ONION CHICKEN

Steps:

• In a skillet, brown the chicken in oil; drain. Add 1 cup water, orange juice, onion, broth and ginger. Cover and simmer until chicken juices run clean, 20-25 minutes. Remove chickn; keep warm.
• Mix cornstarch with remaining water, stir into skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Add the orange sections and heat through. Serve over the chicken.