Pollo Con Naranjas (Chicken With Oranges) |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe developed over time with feed-back from my friend from Mexico. He is the one who suggested this mixture of tastes that work so well Ingredients:
4 lbs skinless chicken, fat removed, cut in pieces |
1/8 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 tablespoons canola oil |
3 garlic cloves |
1 medium onion, chopped |
1 cup orange juice |
1 cup water |
salt and pepper |
1 pinch saffron (can use tumeric as this is used only for color) |
2 tablespoons raisins |
1 tablespoon capers |
1/2 cup almonds, unsalted, blanched, coarsely chopped |
2 valencia oranges, peeled and sliced |
Directions:
1. Sprinkle chicken with salt, pepper, cinnamon, and cloves; brown over moderately high heat in the oil.
2. Add the whole garlic and chopped onion. Continue cooking until chicken is well browned but not crusted.
3. Mix orange juice, water, saffron, raisins, and capers together, then add to pan.
4. Cover and cook slowly, over medium low heat, until chicken is tender for about 40 minutes.
5. Add almonds 5 minutes before serving. Remove garlic.
6. Decorate with the orange slices.
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