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RECIPE
Spanish
Home Cooking - Cocina Casera
VALENCIA
ORANGE CHICKEN
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1/4
cup olive oil
1 (3- to 3-1/2-pound) cut-up chicken
Salt, to taste
Freshly ground pepper, to taste
4 garlic cloves, peeled
3 medium baking potatoes, peeled, cut into 1/2-inch
slices
2 cups freshly squeezed orange juice (about 4 medium
oranges), see note
Paprika, optional
Heat
oil in a large skillet over medium-high heat until
hot. Add chicken; season with salt and pepper. Cook
chicken 20 to 25 minutes, or until browned, adding
garlic cloves during last minute of cooking. Remove
chicken and garlic from skillet.
Place
the potatoes in large saucepot or Dutch oven; pour
orange juice over potatoes. Top with chicken and garlic.
Bring to a boil. Reduce heat to low; cover and simmer
15 minutes, or until chicken is fork-tender and juices
run clear.
Uncover;
simmer an additional 10 to 15 minutes. For a little
more color, sprinkle chicken with paprika.
Yields
4 servings.
Note:
For a more intense flavor, combine 1 whole orange,
cut into 8 pieces, and 1-1/2 cups orange juice in
blender; process until smooth.
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