Pollo En Jugo De Naranja (Chicken In Orange Juice
- 2 1/2 to 3 lbs. chicken
- flour for dredging
- 1 1/2 c. orange juice
- 1/2 tsp. orange peel
- 1/2 c. dry white wine
- 1 tsp. salt
- 1/2 c. raisins (white)
- 1/2 c. pineapple, drained and crushed
- cornstarch for thickening sauce
- 1/2 c. almonds, toasted and slivered
- Dredge chicken pieces in flour; brown pieces on all sides in oil. Remove browned pieces to shallow baking dish. Pour off excess oil from browning pan. Combine the orange juice, orange peel, white wine, salt, raisins and pineapple in the pan and bring to a slow boil. Deglaze pan. Pour the sauce over the chicken and cover the dish with foil. Bake at 325u0b0 for about 30 minutes. Baste once or twice during this time. Raise temperature to 350u0b0 and bake uncovered for 15 minutes longer. Additional orange juice may be added during baking, if needed. Remove chicken to a preheated platter and thicken sauce with corn starch dissolved in a little orange juice, if a thicker sauce is desired. Use 1 tablespoon of cornstarch for every 3 tablespoons of orange juice. Pour remaining sauce in a separate bowl. Garnish the chicken with slivered almonds, orange slices and parsley. Serve with rice and sour cream casserole and salad with guacamole dressing.
chicken, flour, orange juice, orange peel, white wine, salt, raisins, pineapple, cornstarch, almonds
Taken from www.epicurious.com/recipes/member/views/pollo-en-jugo-de-naranja-chicken-in-orange-juice-53062671 (may not work)